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  • Baked Cranberry Lemon Pie
 
  • Baked Cranberry Lemon Pie
 

Baked Cranberry Lemon Pie

Baked Cranberry Lemon Pie
0.0
0.00Baked Cranberry Lemon Pie
|
  • Difficulty2/5
  • Prep time15 mins
  • Cook time60 mins
  • Serves6 - 8
  • HardwoodApple

Try a new take on pie with this filling. Cranberry and the perfect amount of tangy citrus are loaded into a gingersnap cookie and pecan crust and topped with sugared cranberries.

Ingredients

cookie CRUST:

  • 4 oz GINGERSNAP COOKIES
  • 1 cup PECANS
  • 4 Tbsp UNSALTED BUTTER, MELTED
  • 3 Tbsp LIGHT BROWN SUGAR

CRANBERRY LEMON FILLING:

  • 1 (12 OZ) PACKAGE FRESH (OR FROZEN, THAWED CRANBERRIES, PLUS 4 OZ FOR SERVING)
  • 2 1/2 cups GRANULATED SUGAR, DIVIDED
  • 3 large EGGS
  • 2 large EGG YOLKS
  • 2 tsp LEMON ZEST, FINELY GRATED
  • 1/2 cup FRESH LEMON JUICE
  • PINCH KOSHER SALT
  • 3/4 CUP (1 1/2 STICKS) UNSALTED BUTTER, ROOM TEMPERATURE, CUT INTO PIECES
  • WHIPPED CREAM, FOR SERVING

cookie CRUST:

  • 4 oz GINGERSNAP COOKIES
  • 1 cup PECANS
  • 4 Tbsp UNSALTED BUTTER, MELTED
  • 3 Tbsp LIGHT BROWN SUGAR

CRANBERRY LEMON FILLING:

  • 1 (12 OZ) PACKAGE FRESH (OR FROZEN, THAWED CRANBERRIES, PLUS 4 OZ FOR SERVING)
  • 2 1/2 cups GRANULATED SUGAR, DIVIDED
  • 3 large EGGS
  • 2 large EGG YOLKS
  • 2 tsp LEMON ZEST, FINELY GRATED
  • 1/2 cup FRESH LEMON JUICE
  • PINCH KOSHER SALT
  • 3/4 CUP (1 1/2 STICKS) UNSALTED BUTTER, ROOM TEMPERATURE, CUT INTO PIECES
  • WHIPPED CREAM, FOR SERVING

Preparation

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.

For the cookie crust: Pulse cookies in a food processor until very finely ground. Add pecans; pulse until finely ground. Add butter and brown sugar and pulse to combine.

Transfer to a deep 9” pie dish. Using a measuring cup, press cookie crust firmly onto bottom and up sides of dish.

Bake until firm and slightly darkened in color, about 10-15 minutes. If crust slides down on the sides, gently press back up. Let cool.

Increase the grill temperature to High and preheat, lid closed for 10 to 15 minutes. 

For the filling: Combine 12 oz cranberries, 1 cup granulated sugar and 1/2 cup water in large saucepan and place directly on the grill grate. Cook until cranberries burst and most of the liquid evaporates, about 25-30 minutes. Let cool. Purée in a blender until very smooth.

Cook purée, eggs, egg yolks, lemon zest, lemon juice, salt, and 1/2 cup sugar in a heat proof bowl set over a saucepan of simmering water (bowl should not touch the water). Stir with a rubber spatula and scrape down sides of the bowl often, until curd thickens and coats spatula, about 8-10 minutes. Let cool until just warm.

Using an electric mixer on medium-high, beat the curd, adding butter a piece at a time and incorporating after each addition, until curd looks lighter in color and texture, about 5 minutes.

Scrape mixture into the crust and chill until firm, about 2 hours.

Toss remaining cranberries with sugar. Top pie with sugared cranberries and serve with whipped cream. Enjoy!

Access this, and over a thousand other Traeger recipes on the Traeger App.

  • Difficulty2/5
  • Prep time15 mins
  • Cook time60 mins
  • Serves6 - 8
  • HardwoodApple

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