I’ve had my eye on this recipe for quite a while now and decided to whip it up for Thanksgiving. I added a bit of orange zest to the original recipe because I love the combination of those flavors. The pie is like a little jewel, bursting with flavor and color. Sweet and tart at the same time. The curd on its own would be wonderful in many other ways as well. I hope you enjoy it this Holiday season. Blessed Advent!*

*Recipe adapted from The View from Great Island. See the original recipe at: https://theviewfromgreatisland.com/cranberry-pie-recipe

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Cranberry Orange Gingersnap Pie

SERVINGS 10 CHANGE SERVING SIZE

COOK TIME 20

PREP TIME 20

READY IN 2hours, 40 minutes

Ingredients

• Crust
• 5 oz gingersnap cookies firm
• 1 cup pecans
• 3 tbsp brown sugar
• 4 tbsp butter melted
• Filling
• 12 oz fresh whole cranberries
• 1 1/2 cup sugar divided
• 3 large eggs
• 2 egg yolks
• 1 pinch of salt
• 1/2 cup fresh lemon juice
• 4 tbsp unsalted butter (1/2 stick) - at room temperature, cut into pieces
• zest of one mandarin orange
• Garnish
• sugared cranberries
• fresh thyme or mint leaves

Instructions

1. Set oven to 350 F
2. Put the gingersnaps in a food processor and process until they are fine crumbs or place in a ziplock bag and crush with a meat hammer. (this should be a heaping cup) Add the pecans and sugar and process again until everything is finely ground (or finely chopped the pecans and add to the fine crumbs with the sugar.) Add the butter and combine.
3. Pat the crust into a 9 inch pie plate, and up the sides. Bake for 10-12 minutes. Set aside to cool.
4. Put the cranberries, 1 cup of the sugar, and 1/4 cup water to a simmer in a saucepan. Lower the heat and simmer the cranberries, uncovered, for about 15 minutes until they've popped and the mixture is quite thick. Let cool slightly and then puree until completely smooth (I did this in a blender)
5. Whisk the puree, the eggs, yolks, salt, lemon juice and 1/2 cup sugar together in a saucepan and set over medium heat. Cook, stirring constantly, until the mixture thickens and coats the back of a spoon, this will take about 10 minutes or so. It can burn easily, so keep a good eye on the mixture and don’t keep your heat too high.
6. Push the curd through a mesh strainer, using the back of a spoon to get it all through.
7. Let the curd cool for a few minutes and add the room temperature butter in, bit by bit, while you stir to melt it. Add the mandarin zest.
8. Pour the curd into the pie crust and smooth out evenly. Chill the pie until it is firm, about 2 hours or so.
9. Decorate with sugared cranberries if you like. To make sugared cranberries, roll damp cranberries in granulated sugar and let dry.

*recipe adapted from The View from Great Island. See the original recipe at: https://theviewfromgreatisland.com/cranberry-pie-recipe