Baked Cranberry Lemon Pie

Traeger Kitchen


Baked Cranberry Lemon Pie

Prep Time

2 Hours

Cook Time

45 Minutes

Effort

Pellets

Apple

Try a new take on the 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

How many people are you serving?

6

Units of Measurement:

main
  • 4 Ounce Gingersnaps

  • 1 Cup pecans

  • 4 Tablespoon unsalted butter, melted

  • 3 Tablespoon light brown sugar

  • cranberries, fresh or thawed

  • 2 1/2 Cup granulated sugar

  • 1/2 Cup water

  • 3 Large eggs

  • 2 Large egg yolk

  • 2 Teaspoon lemon zest

  • 1/2 Cup fresh lemon juice

  • kosher salt

  • 3/4 Cup unsalted butter, room temperature

  • whipped cream

Steps

  • 1

    When ready to cook, set the Traeger to 350℉ and preheat, lid closed for 15 minutes.
    Grill Icon
    Grill350 ˚F
  • 2

    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.
    Ingredients
    • 4 Ounce Gingersnaps

    • 1 Cup pecans

    • 4 Tablespoon unsalted butter, melted

    • 3 Tablespoon light brown sugar

  • 3

    Transfer to a deep 9” pie dish. Using a measuring cup, press cookie crust firmly onto bottom and up sides of dish.
  • 4

    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.
    Grill Icon
    Grill350 ˚F
  • 5

    Increase the grill temperature to High and preheat.
    Grill Icon
    Grill500 ˚F
  • 6

    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.
    Grill Icon
    Grill350 ˚F
    Ingredients
    • Ounce cranberries, fresh or thawed

    • 1 Cup granulated sugar

    • 1/2 Cup water

  • 7

    Cook purée, eggs, egg yolks, lemon zest, lemon juice, salt, and 1/2 cup sugar in a heatproof 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.
    Ingredients
    • 3 Large eggs

    • 2 Large egg yolk

    • 2 Teaspoon lemon zest

    • 1/2 Cup fresh lemon juice

    • Pinch kosher salt

    • 1/2 Cup granulated sugar

  • 8

    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.
    Ingredients
    • 3/4 Cup unsalted butter, room temperature

  • 9

    Scrape mixture into the crust and chill until firm, about 2 hours.
  • 10

    Toss remaining cranberries with sugar. Top pie with sugared cranberries and serve with whipped cream. Enjoy!
    Ingredients
    • 4 Ounce cranberries, fresh or thawed

    • 1 Cup granulated sugar

    • As Needed whipped cream

Cooking Notes

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