Cranberry Pie • move over pumpkin pie! (2024)

Can I leave out the walnuts in the crust?

Yes, but they do add nice flavor. You can, of course, use a different nut like pecans. If you have to leave nuts out, compensate with more crumbs.

Can I use a different kind of cookie for the crust?

Certainly! While gingersnap crumb crust pairs so well with cranberry, you can experiment with graham crackers or vanilla wafers. Even a chocolate wafer might be an interesting choice!

How can I incorporate orange into this cranberry pie?

Great question ~ you could substitute orange juice for the lemon juice, and garnish with orange zest.

Can I make the crust ahead of time?

Absolutely! You can prepare the gingersnap crumb crust in advance and store it in the refrigerator for a day or two before assembling the pie. This can save time when you’re ready to bake.

Can this cranberry pie be made ahead?

This pie is best the day it’s made, but yes, you can make it up to a day in advance. Let it cool completely and then store it in the refrigerator. Be aware that the crust will loose its texture if you make the pie too far in advance.

Can I use frozen cranberries?

Yes, they’ll work fine, no need to thaw them.

Why do I have to bake the crust?

Parbaking ensures that the crust has the right texture. It allows the crumbs to meld together and form a cohesive base. If you don’t parbake, the crust might remain too loose and crumbly, making it difficult to cut and serve.

I found the cranberry pie too tart ~ what can I do next time?

That’s a great question and I do think cranberries differ in their level of tartness. You may not have needed all the lemon juice, or your filling may have benefitted from a bit more sugar. One tip is to taste the cranberries while they’re cooking and add a bit more sugar then. Or, if it tastes tart, omit the lemon juice later.

What should I serve with cranberry pie?

Think of it like pumpkin pie, and serve with either sweetened whipped cream, or vanilla ice cream.

crust

• 5 ounces gingersnaps
• 1 cup walnuts or pecans
• 3 Tbsp brown sugar
• 4 Tbsp butter, melted

filling

• 12 ounce bag of fresh cranberries, you can use frozen berries too.
• 1 1/2 cups sugar, divided
• 3 large eggs
• 2 egg yolks
• pinch of salt
• 1/2 cup fresh lemon juice
• 4 Tbsp (1/2 stick) unsalted butter, at room temp and cut in pieces

garnish

• sugared cranberries
• fresh thyme sprigs or mint leaves

• Preheat oven to 350F. Lightly spray a 9 inch pie plate with cooking spray.

• Put the gingersnaps in a food processor and process until they are fine crumbs. (this should be a heaping cup) Add the walnuts, and sugar and process again until everything is finely ground. Add the butter and process briefly to combine.

• Pat the crust into your pie plate, and up the sides. Bake for 10-12 minutes. Set aside to cool.

• 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.

• 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. Stay by the pan the whole time and stir! Note: let the mixture just come up to a bubble, and then remove from heat.

• Push the curd through a mesh strainer, using the back of a spoon to get it all through.

• Let the curd cool for a few minutes and then drop the room temperature butter in, bit by bit, while you stir to melt it.

• Pour the curd into the pie crust and smooth out evenly. Chill the pie until it is firm, about 2 hours or so.

• Decorate with sugared cranberries and sprigs of thyme or mint leaves if you like.

sugared cranberries

• Roll damp cranberries in granulated sugar and let dry.

• Use graham crackers or plain chocolate wafters in place of the gingersnaps for the crust.
• Leave out the walnuts for a nut free crust, just add more crumbs to compensate.

*This recipe is slightly adapted from bon appétit

Course: Dessert

Cuisine: American

Keyword: baking, cranberries, dessert, easy, gingersnaps, pie, recipe, Thanksgiving

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