{"id":"47519774-1589-48d2-9770-9b3b539f1c0a","url":"https://recipestripper.com/recipes/47519774-1589-48d2-9770-9b3b539f1c0a","source_url":"https://theviewfromgreatisland.com/wprm_print/cranberry-gingersnap-pie","title":"Cranberry Gingersnap Pie","ingredients":[{"text":"5 ounces gingersnaps","item":"gingersnaps","quantity":5,"unit":"oz"},{"text":"1 cup walnuts  or pecans","item":"walnuts or pecans","quantity":1,"unit":"cup"},{"text":"3 Tbsp brown sugar","item":"brown sugar","quantity":3,"unit":"tbsp"},{"text":"4 Tbsp butter, melted","item":"butter","quantity":4,"unit":"tbsp","preparation":"melted"},{"text":"12 ounce bag of fresh cranberries, you can use frozen berries too.","item":"bag of fresh cranberries, you can use frozen berries too.","quantity":12,"unit":"oz"},{"text":"1 1/2 cups sugar, divided","item":"sugar","quantity":1.5,"unit":"cup","preparation":"divided"},{"text":"3 large eggs","item":"large eggs","quantity":3},{"text":"2 egg yolks","item":"egg yolks","quantity":2},{"text":"pinch of salt","item":"salt","unit":"pinch"},{"text":"1/2 cup fresh lemon juice","item":"fresh lemon juice","quantity":0.5,"unit":"cup"},{"text":"4 Tbsp (1/2 stick) unsalted butter, at room temp and cut in pieces","item":"unsalted butter, at room temp and cut in pieces","quantity":4,"unit":"tbsp","metric_alternate":{"quantity":0.5,"unit":"stick"}},{"text":"sugared cranberries","item":"sugared cranberries"},{"text":"fresh thyme sprigs or mint leaves","item":"fresh thyme sprigs or mint leaves"}],"instructions":[{"number":1,"text":"Preheat oven to 350F. Lightly spray a 9 inch pie plate with cooking spray."},{"number":2,"text":"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."},{"number":3,"text":"Pat the crust into your pie plate, and up the sides.  Bake for 10-12 minutes.  Set aside to cool."},{"number":4,"text":"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."},{"number":5,"text":"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."},{"number":6,"text":"Push the curd through a mesh strainer, using the back of a spoon to get it all through."},{"number":7,"text":"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."},{"number":8,"text":"Pour the curd into the pie crust and smooth out evenly.  Chill the pie until it is firm, about 2 hours or so."},{"number":9,"text":"Decorate with sugared cranberries and sprigs of thyme or mint leaves if you like."},{"number":10,"text":"Roll damp cranberries in granulated sugar and let dry."}],"date_published":"2026-10-29T23:54:43.855254+00:00","date_modified":"2026-10-29T23:54:43.855254+00:00"}