Cranberries Dessert Entertaining Fall Holidays Romantic Thanksgiving Winter

Cranberry Gingersnap Pie




This post may contain affiliate links. Please read my disclosure policy.

Cranberry Gingersnap Pie

This Cranberry Pie with its spicy gingersnap crumb crust and silky cranberry curd filling brings a little va-va-voom to the traditional dessert table ~ this vibrant fresh cranberry pie going to be everybody’s holiday favorite!

Cranberry Gingersnap Pie brings a little va-va-voom to the traditional dessert table! ~ theviewfromgreatisland.com

In our house it’s tradition that every year we bring something new to our holiday tables.  This year it’s going to be Cranberry Gingersnap Pie. 

(Oh boy, is this one going to wow you.)  I’m gaga over cranberries this year, I can’t stop playing with them ~ they’re my winter equivalent of lemons and they just seem to wake everything up.  It’s all about how many bags I can cram in my freezer (12 at last count.)

Cranberry Gingersnap Pie is a silky cranberry curd filling inside a spicy gingersnap crumb crust ~ yum! ~ theviewfromgreatisland.com

This easy cranberry pie recipe is simply a crumb crust filled with a homemade curd, but it’s the glorious flavors (and color!) that make it so special. 

For the crust I used my absolute favorite gingersnaps ~ Nyåkers ~ they come in a beautiful tin from Sweden, they’re super thin and crisp, and the flavor is bright and peppery.  (These are the same cookies I used for the crust of my famous Lemon Crunch Bars, too)  These gingersnaps in the pretty tin make a great gift if you can keep from eating the cookies first (we never can.)  But don’t worry if you don’t have them, any gingersnap cookie will work.

What makes this crust stand out from the rest, apart from the spicy gingersnaps, is that it has an equal amount of walnuts processed right along with the cookies — so good!

gingersnap crumbs for a gingersnap crust

a gingersnap crumb crust

As good as the gingersnap crust is, the most thrilling part of this pie, if you ask me, is that crimson pool of glossy curd in the middle. 

The curd filling starts with tart fresh pureed cranberries that are mixed with eggs, extra yolks, sugar and lemon juice, and cooked until thick.  You might recall I have a Microwave Cranberry Curd recipe on the blog, and that would work, too.  The microwave recipe produces a fluffier, lighter curd, and either will be fantastic.

Making Cranberry Gingersnap Pie ~ theviewfromgreatisland.com

After the curd is cooked, and while it’s still warm, I whisk in some room temperature butter which helps to make it extra glossy.  Don’t you just want to dive right in??

Curd recipes often call for slow cooking over a double boiler…I never bother with that and cook my curds either in the microwave, (have you tried my insanely Easy Microwave Citrus Curd?) or on the stove top.  The secret to a perfect curd without all that fuss is medium heat, constant stirring, and a final straining to remove any lumps.

Cranberry curd filling for Cranberry Gingersnap Pie ~ theviewfromgreatisland.com

I garnished the pie with sugared cranberries for a festive look.  I used thyme for a touch of green, but small mint leaves would be great too.

I sugar my cranberries the easy way, there’s no need for the beaten egg whites or a boiled sugar syrup.  I just take damp cranberries and roll them in granulated sugar.  The sugar sticks just fine.

A gorgeous Cranberry Gingersnap Pie for the holiday season ~ theviewfromgreatisland.com

 

tvfgi recommends: Nyåkers Swedish Gingersnaps


Nyåkers comes in the pretty decorated tin, which I always re-use to give holiday cookies or store ornaments, etc.  (I can’t bear to throw it away.)  These Swedish spice cookies have a cult following, and they make a great gift, just send them straight from Amazon.  I send a tin to my Dad every year.


Reader Rave ~

I took this to a pie potluck at work and it was a HUGE hit! The recipe seems foolproof to me; I followed your instructions exactly and my curd set up beautifully. The hardest part was not eating all the curd before I poured it into the crust. I will definitely make it again. And multiple colleagues (many of whom are accomplished bakers) asked me for the recipe!”  ~Katie


 

cranberry gingersnap pie
Add to Your Recipe Box
Print
3.52 from 211 votes

Cranberry Gingersnap Pie

This Cranberry Pie with its spicy gingersnap crumb crust and silky cranberry curd filling brings a little va-va-voom to the traditional dessert table ~ this vibrant pie going to be everybody's holiday favorite!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Chilling 2 hours
Yield 10 servings
Calories 394.37kcal

Equipment

  • 9 inch pie plate

Ingredients

crust

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

filling

  • 12 ounce bag of fresh cranberries
  • 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

Instructions

  • Set 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!
  • 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 if you like.
  • To make sugared cranberries, roll damp cranberries in granulated sugar and let dry.

Video

Notes

*This recipe is slightly adapted from bon appétit

Nutrition

Serving: 1piece | Calories: 394.37kcal | Carbohydrates: 51.25g | Protein: 5.08g | Fat: 20.39g | Saturated Fat: 7.58g | Cholesterol: 112.24mg | Sodium: 134.43mg | Potassium: 169.05mg | Fiber: 2.7g | Sugar: 38.32g | Vitamin A: 423.49IU | Vitamin C: 9.4mg | Calcium: 42.82mg | Iron: 1.69mg

Make it your own ~

  • Any firm curd will work in this pie, so feel free to experiment.
  • Use a regular graham cracker crust in place of the gingersnap crust.
  • Leave out the walnuts for a nut free crust, just add more crumbs.

 

don’t  lose this cranberry gingersnap pie, pin it!

cranberry gingersnap pie pin

You Might Also Like

233 Comments

    Leave a Reply

  • Reply
    Alexandr
    December 13, 2019 at 6:36 pm

    Hello! Should I chill this covered or uncovered? So excited to try it!

    • Reply
      Sue
      December 13, 2019 at 9:58 pm

      Once it has cooled completely, you can loosely cover it.

  • Reply
    Mary
    December 9, 2019 at 7:40 am

    Hi there, I’d love to see a video of this recipe. Can you post one?

    • Reply
      Sue
      December 9, 2019 at 7:56 am

      There is a video, right in this post, it should be toward the top, and also in the recipe.

  • Reply
    Mia
    December 3, 2019 at 8:59 am

    Im new to baking so this may be a stupid question. 5 ounces of gingersnaps? as in a 5 ounce cup? that doesn’t seem like much or do you weigh them ?

    • Reply
      Sue
      December 3, 2019 at 9:33 am

      Yes, the 5 ounces refers to weight. Since there are so many types of gingersnaps it seems like the best way to measure them for this recipe. You will want a heaping cup of crumbs for this crust, before adding the walnuts etc.

  • Reply
    Cathy
    December 1, 2019 at 2:41 pm

    5 stars
    So, I have been wanting to make this again since prior to Thanksgiving. So today, I just had to make it, but when getting everything out, I found I had opened and used some of my cranberries, so not enough. I also had a bag of open frozen strawberries, so I added until I had 12 ounces total of both. ? cranberries and just from tasting the curd, it should be fantastic. Will know in an hour or so?. I also must not have followed directions as well as I should last time. This is thicker and creamier with that same beautiful color and I added less lemon this time. I’m thinking this curd could be a good topping or swirl in a cheescake.

    • Reply
      Sue
      December 1, 2019 at 3:26 pm

      It would be wonderful on cheesecake…yum!

  • Reply
    Lynn
    November 29, 2019 at 5:51 am

    5 stars
    Forgot the stars!!

    • Reply
      Sue
      November 29, 2019 at 11:04 am

      :) Thanks!

  • Reply
    Lynn
    November 29, 2019 at 5:50 am

    OMG… this pie is AMAZING!! It was fun to make and so delicious! Huge hit at my TG dessert table and so pretty!! Thank you! I have come to rely on all your recipes and this one was better than I hoped for!

    • Reply
      Sue
      November 29, 2019 at 11:28 am

      Thanks Lynn, I’m especially happy that you found it fun to make :)

  • Reply
    michelle
    November 28, 2019 at 9:08 pm

    Sue, I’m not sure what I did wrong, but the pie did not firm up as much as I expected it to. It was in the refrigerator for more than 4 hours. Any idea what I might have done wrong?

    • Reply
      Sue
      November 29, 2019 at 5:43 am

      Is it possible you didn’t get the curd quite thick enough on the stove Michelle? That’s the stage where the curd gets its structure. And it can sometimes take longer to firm up in the refrigerator, depending on how thick or warm it is when you put it in.

  • Reply
    Laura
    November 28, 2019 at 6:46 pm

    5 stars
    This was a huge hit! It got so many compliments on the taste AND how pretty it was (I used the thyme and sugared cranberries as pictured). My only question: the crust really stuck to my glass bottom pie dish. Should I have buttered or greased it first?

    • Reply
      Sue
      November 29, 2019 at 5:49 am

      Hi Laura, I’m glad it was a hit. You might spray your pan lightly with cooking spray next time to avoid the occasional sticking. I’ll note that in the recipe.

  • Reply
    Raquel Roetto
    November 28, 2019 at 6:29 pm

    5 stars
    Made today for Thanksgiving. It was fun to make, a beautiful presentation, delish and a hit at the dessert table. Thank you for the recipe!

  • Reply
    Deborah Fisher
    November 28, 2019 at 12:04 pm

    My curd did not set up. Any ideas why?

  • Reply
    Carrie
    November 27, 2019 at 4:42 pm

    I made this last year and it was a huge hit! Making it again this year. Wondering though if I make this the night before?

    • Reply
      Sue
      November 27, 2019 at 5:16 pm

      A lot of folks have made it the night before, it’s fine. I would refrigerate it after cooling.

  • Reply
    Catherine
    November 27, 2019 at 2:51 pm

    I just finished! That was more steps than i was expecting and I couldn’t get the curd to go through the mesh ?. But it looks pretty! And I have a feeling it’s going to be delicious! (Yes, I did quite a bit of tasting as I prepared… yumm!) Thank you!

    • Reply
      Sue
      November 27, 2019 at 5:18 pm

      You don’t absolutely have to strain the curd, but it helps to make a really silky texture.

  • Reply
    Kelly
    November 26, 2019 at 7:29 pm

    5 stars
    Just made this for the second time as it was so well received last year. I accidentally threw all of the cranberries in the pot to cook, so I made candied orange and lemon peel for the topping instead. My lemons I bought didn’t make quite enough juice for 1/2 cup, so I used an orange for juice, too. I love the crunch of the crust with the tartness + sweetness of the curd. The color is amazing and is so much more fun than the standard pumpkin pie. We served it with some whipped cream, but I bet a meringue top would be awesome.

    • Reply
      Sue
      November 27, 2019 at 5:27 am

      Thanks so much Kelly, this is definitely a fun pie, and steals the show from pumpkin every time :) I’m so glad you loved it, and I bet the candied orange peel was pretty.

  • Reply
    Darlene
    November 26, 2019 at 1:28 pm

    This is really, really, really good. It is beautiful and flavorful. I followed the instructions as written. My husband said, “this should be our Thanksgiving tradition.” I will be making it again. Thank you for the recipe!

    • Reply
      Sue
      November 26, 2019 at 2:51 pm

      I’m truly thrilled when I hear this, you’re welcome :)

  • Reply
    M
    November 25, 2019 at 10:29 pm

    Hi! I made this last year and loved it so much that I decided to do it again this year! I was wondering: what are your thoughts on not straining the cranberry puree afterward? I love cranberry relish, especially the texture, and think that would be lovely for this filling. Would it affect its setting though? Thanks!

  • Reply
    Brooke
    November 25, 2019 at 5:23 pm

    I am trying to make everything on Tuesday night and take with me without having to mess up the hosts kitchen. How would you make the curd ahead to assemble later? Doesn’t it get thick like jello? Will it still look pretty?

    • Reply
      Sue
      November 25, 2019 at 6:07 pm

      It does get thick so you would probably be best to make the whole pie ahead.

  • Reply
    Elizabeth
    November 23, 2019 at 12:32 pm

    Any tips for adapting this recipe for mini-pies in a cupcake tin? Will the crust hold its shape when tipped out of the tin?

    • Reply
      Sue
      November 23, 2019 at 12:58 pm

      I haven’t tried this Elizabeth, but I wonder if you bake the crust, then cool and freeze before attempting to remove and fill them.

  • Reply
    Cathy
    November 21, 2019 at 12:46 pm

    5 stars
    I made this last year for Christmas and I loved it. I am going to try to make it for Thanksgiving this year. I saw that someone asked about coconut sugar, I used that in the crust, but I don’t believe I used it in the curd. I used Monk fruit or something similar, and needed a little more since I don’t think it’s as sweet as white sugar. It was delicious!

  • Reply
    Estelle
    November 21, 2019 at 4:05 am

    I am dying to make this for Thanksgiving this year- it’s so beautiful! Can I make it ahead and freeze it? Thanks so much and Happy Thanksgiving!

    • Reply
      Sue
      November 21, 2019 at 7:35 am

      I haven’t tried freezing this pie Estelle, but maybe readers have, you might check the comments.

  • Reply
    Carole
    November 13, 2019 at 4:33 am

    5 stars
    This was a very refreshing departure from the heavy “fall” pies. Turned out perfect and tasted delicious. I did dollop a tad bit of whipped cream on top of each slice when I served it…
    Great recipe!!

    • Reply
      Sue
      November 13, 2019 at 7:11 am

      Thanks for the feedback Carole ~ I love that it’s so different from the rest of the fall desserts out there :)

  • Reply
    Avril Schofield
    November 10, 2019 at 7:14 am

    could I make this as individual little pies – a little like mini cheesecakes?

    • Reply
      Sue
      November 10, 2019 at 7:40 am

      Absolutely.

    • Reply
      Cobby
      November 21, 2019 at 8:23 pm

      I tried making minis in my mini muffin tin last year and the crusts filled in. I have no idea what happened or how. If I could post a picture here, I would. I posted on Facebook to see if anyone knew, and didn’t really get any answers.

      • Reply
        Sue
        November 22, 2019 at 7:42 am

        Hey Cobby ~ sometimes mini muffin tins are non stick and very slippery. Make sure you don’t add any extra butter, and tamp the crumbs down well before baking. Hope that helps!

  • Reply
    Laurie
    November 8, 2019 at 9:54 am

    I linked to this recipe from today’s recipe for Maple Frangipane Pecan Pie.
    I love the idea of something other than cranberry relish at a holiday table (one year I made a cranberry sorbet); this recipe certainly will do the trick of changing things up!
    I’m wondering if you toasted the walnuts befor processing them.

    • Reply
      Sue
      November 8, 2019 at 10:19 am

      I didn’t toast the walnuts because I figured they’d be exposed to the heat of the oven when the crust baked.

  • Reply
    Ruth
    November 2, 2019 at 6:59 pm

    5 stars
    I’ve made this pie once before and it was delicious! I’m making it again tonight but for some reason cant process–after the cranberries “pop” and become thick, am I supposed to puree in a vitamix/processor and then transfer back to make the curd?

  • Reply
    Sarah S.
    November 2, 2019 at 9:51 am

    5 stars
    My family is still talking about this pie a year later! They can’t wait to have it at Thanksgiving this year!
    I took out the walnuts in the crust and it was still perfect. It’s a surprisingly welcome addition to accompany the traditional pumpkin and apple pies of Thanksgiving.

    • Reply
      Sue
      November 2, 2019 at 10:07 am

      This pie might just overtake pumpkin as America’s favorite!

  • Reply
    Kathy Hale
    October 14, 2019 at 9:23 am

    Is it possible to make the crust and filling separately and freeze?

    • Reply
      Sue
      October 14, 2019 at 9:32 am

      Curds can be frozen, so I don’t see why not.

  • Reply
    Becca
    October 10, 2019 at 7:55 pm

    Hi there! I am so excited to try this. In the crust, do you think it would be okay to leave out the walnuts? I have some people with allergies.

    • Reply
      Sue
      October 10, 2019 at 8:18 pm

      Yes, lots of readers have done that successfully…it will just be a plain gingersnap crust. I would add a bit more crumbs to compensate for the lack of nuts.

  • Reply
    Corpely.com
    August 21, 2019 at 3:25 am

    this pie tastes absolutely amazing. I was a little hesitant to make it at first because I’ve never been a fan of gingersnap cookies nor cranberries but I figured I’d give it a shot. Follow the recipe even if the amount of sugar and butter seems a little much because it does really pull it all together at the end. I will most likely be making this pie for christmas as well. Highly recommended

    • Reply
      Sue
      August 21, 2019 at 9:24 am

      Thanks so much, I’m looking forward to making this again myself this season :)

  • Reply
    Alex
    February 8, 2019 at 10:41 am

    I made this pie for my collegiate triathlon team– it was devoured in minutes at our Friendsgiving celebration. Still getting rave reviews, three months later! Thanks for a great recipe.

    • Reply
      Sue
      February 8, 2019 at 10:44 am

      Oh thanks for coming back to let me know Alex, that’s always great when the raves keep coming in so long after :)

  • Reply
    Lindsay
    December 31, 2018 at 1:08 pm

    I just made this for our annual New Years Eve/Friendsgiving celebration and I’m so excited to try it! I tasted the leftover curd and it was fabulous! Thank you!

    • Reply
      Sue
      December 31, 2018 at 1:58 pm

      Enjoy Lindsay and Happy New Year :)

  • Reply
    Heide Hancock
    December 17, 2018 at 10:25 pm

    Love, love, love this recipe. It’s a showstopper on the dessert table. The brightness and color really pop. Trader Joe’s has amazing, really thin ginger snaps that work perfect for the crust. Will make it again for Christmas. Thank you for this!

  • Reply
    Summer
    December 9, 2018 at 4:37 pm

    I was wondering how long this pie keeps and how it should be stored. Have you tried freezing it. Thanks so much! It’s gorgeous.

    • Reply
      Sue
      December 9, 2018 at 5:06 pm

      I haven’t tried freezing it, but I have kept it in the fridge for a couple of days. Crumb crusts do tend to get soggy over time, so it’s best, if possible, to make it the same day. You can make all the elements ahead and assemble later, though.

  • Reply
    Jordan
    December 9, 2018 at 2:56 pm

    This looks delicious! I’m wondering if there’s a nut free alternative that would still allow you to use the ginger snaps for a crust??

    • Reply
      Sue
      December 9, 2018 at 4:00 pm

      I recommend leaving them out and adding a bit more crumbs, so you’ll have a basic gingersnap crust.

  • Reply
    Penny Brennan
    December 4, 2018 at 6:05 pm

    I made this pie and loved it! So did all of my guests!

    • Reply
      Sue
      December 4, 2018 at 6:18 pm

      Yay!!

  • Reply
    S. Nadia
    December 1, 2018 at 12:11 pm

    I have to say, this is an incredible pie. It’s my favorite now, and it was such a hit on Thanksgiving, that I now get requests to make this for birthdays! Am actually making this for my husband’s birthday right now. I’m not sure how it was for you, but the walnut flavor overpowered the crust for me, even though I used the measurements in this recipe and they were new walnuts. So I just make a gingersnap/graham cracker crust and it is *perfection*. I wonder how it was for other folks (it might be a taste or preference thing) but regardless this is a gorgeous yummy pie and THANK YOU for sharing it! It’s a permanent fixture in my home and a part of our traditions now!

    • Reply
      Sue
      December 1, 2018 at 12:22 pm

      Hope this pie brings you and our family many happy memories :)

  • Reply
    Mikayla Medford
    November 29, 2018 at 9:45 pm

    I was searching for so long online to get some inspiration for my families Thanksgiving. The photos are what drew me in and then I read the title I fell in love. Ended up tweaking the recipe a bit and my GOSH!!!! it was phenomenal the tart from the cranberries goes well with the ginger crust. Great photos and recipe. Thank you for the inspiration and I will be posting the recipe inspired up on my blog shortly.

    • Reply
      Sue
      November 30, 2018 at 7:16 am

      I’m so glad you loved this pie Mikayla, it makes quite a statement on the table and so many people have reported back about loving the flavor. I’m going to make it again this Christmas :)

  • Reply
    Courtney
    November 28, 2018 at 8:28 am

    Hi Sue! This pie looks gorgeous and I’m excited to make it this weekend for a Friendsgiving celebration. Do you think this crust would hold up in a 9-inch tart pan? Or would it be too delicate? Also, do you have gingersnaps you recommend? I also thought maybe Biscoff-type cookies would be tasty – I’d love your thoughts! Thank you!

    • Reply
      Sue
      November 28, 2018 at 8:33 am

      I *think* the crust should hold up in a tart pan if you pack it firmly and are careful when removing it. I love the very thin gingernsaps, like Nyackers or similar, but honestly any brand will work, you’re going to crush them anyway, so it’s just the flavor that matters. You can definitely use any other type of cracker/cookie to experiment with, too. I’m intrigued by the idea of using the deep chocolate Nabisco Famous Wafers ;)

  • Reply
    Faith
    November 27, 2018 at 10:23 pm

    Hello! Just wanted to share that I made this for Thanksgiving and it was phenomenal! I have Celiac so I used gluten free gingersnaps, and Earth Balance vegan butter for my dairy-free husband, and had no issues with texture or flavor. I also added a meringue topping, and it was a big hit with everyone. Thank you for this great recipe:

    • Reply
      Sue
      November 28, 2018 at 6:51 am

      Thanks so much Faith, it’s great to know that your adjustments work, and I think a meringue topping sounds wonderful. I bet it was pretty, too.

  • Reply
    Katie
    November 23, 2018 at 9:33 am

    I took this to a pie potluck at work and it was a HUGE hit! The recipe seems foolproof to me; I followed your instructions exactly and my curd set up beautifully. The hardest part was not eating all the curd before I poured it into the crust. I will definitely make it again. And multiple colleagues (many of whom are accomplished bakers) asked me for the recipe!

  • Reply
    J
    November 22, 2018 at 4:22 pm

    I made this pie today to spice up our boring Thanskgiving dessert table… It was a huge hit!! This recipe will definitely be used again.

    • Reply
      Sue
      November 22, 2018 at 5:14 pm

      Yay! Happy Thanksgiving :)

  • Reply
    Sylvie
    November 22, 2018 at 12:28 pm

    I never ever leave comments, but this pie is sooooooooo good. I can not get over that cranberry curd. It is pure heaven, and looks stunning! Thank you, and Happy Thanksgiving!!

    • Reply
      Sue
      November 22, 2018 at 12:59 pm

      Thanks Sylvie, and Happy Thanksgiving to you!

  • Reply
    Beth
    November 21, 2018 at 5:28 pm

    I see that the recipe calls for 4 tbs of butter in the filling but it’s not used in the directions for the filling. Where would that butter come into play?

    • Reply
      Sue
      November 21, 2018 at 5:47 pm

      It’s in there Beth, added after the curd has cooled a bit in step 7.

  • Reply
    Mariah
    November 21, 2018 at 1:51 pm

    I made this last year just as the recipe calls and it was perfect! First time we’re making a ‘curd’ pie!
    My daughter loved it so much and requested it again this year for Thanksgiving. Thanks for sharing, it’s delicious!!

  • Reply
    Rebecca
    November 21, 2018 at 7:08 am

    Hi Sue,

    I’m curious about if you think coconut sugar would work with this recipe or if it would ruin it. Thoughts? And thank you, I’m very excited to make this!

    Rebecca

    • Reply
      Sue
      November 21, 2018 at 7:47 am

      I think it would work fine in the crust, not sure how it would affect the flavor in the curd, Rebecca.

      • Reply
        Rebecca
        November 21, 2018 at 8:11 am

        Got it- thanks so much!

  • Reply
    Wendie Leaper
    November 20, 2018 at 10:03 am

    Can you substitute something for the walnuts?

    • Reply
      Sue
      November 20, 2018 at 11:37 am

      You can substitute other nuts, or just leave them out and add some extra crumbs.

  • Reply
    Carrie
    November 20, 2018 at 7:44 am

    Everyone should make this pie for Thanksgiving. I’ve made it for the last two years and everyone adores it! I plan on making two this year because it goes so quickly. Follow the recipe and it will turn out perfectly!

    • Reply
      Sue
      November 20, 2018 at 7:51 am

      Thanks Carrie!

  • Reply
    Rupal Patel
    November 19, 2018 at 8:08 pm

    I see a lot of recipes where the curd is actually baked at 350 for 10 minutes so the curd sets and then it’s refrigerated. Can I do this for this curd?

    • Reply
      Sue
      November 20, 2018 at 7:52 am

      I can’t say Rupal, I haven’t tried to do it that way, but I imagine you could cook the curd for 10 minutes, as long as your crust doesn’t get too browned.

  • Reply
    Mary
    November 19, 2018 at 12:08 pm

    I made this pie this weekend and it was easy and gorgeous! I think the flavor was better the next day when the tang of the cranberry had mellowed a bit. Will make again soon.

    • Reply
      Sue
      November 20, 2018 at 7:53 am

      Thanks Mary, this is such a fun pie, I’m glad you enjoyed it.

  • Reply
    Jill
    November 18, 2018 at 9:19 pm

    Made this for my first thanksgiving with my in-laws tonight (my wife and I have been together forever, but due to family issues they previously never did thanksgiving. This year we had a baby and everything changed. It was so beautiful and I was so proud. Then I learned I was the only one who likes cranberries! I’m making it again for Thursday!

    • Reply
      Sue
      November 19, 2018 at 4:26 am

      Oh gosh, what a shame no one else was ‘enlightened’ about cranberries! I’m glad it made you proud, that’s the important thing. And you need to invite more cranberry lovers to your house next year ;)

  • Reply
    Catlin
    November 18, 2018 at 11:53 am

    I did a trial run for TG and made this yesterday – it’s delicious! I need to tweak a couple things I think. My curd didn’t completely form – it was all over the place after I cut a slice and the crust was extremely chewy! Also, I think 1/2 cup of lemon juice is too much as mine was really tart, but maybe I just added too many cranberries. Nonetheless, the flavor of the cranberry and ginger together is AMAZING!! I actually really liked the chewy crust but it was hard to cut. I am so excited to make this again and alter a couple things!! I think it will be a complete hit on TG! Thanks for the recipe :)

    • Reply
      Sue
      November 18, 2018 at 11:55 am

      You’re so smart to do a trial run, and I hope it’s just perfect for you on the big day!

  • Reply
    K
    November 18, 2018 at 10:08 am

    When you purée the cranberries, do you pour them into a food processor or blender?

    • Reply
      Sue
      November 18, 2018 at 11:20 am

      I usually use a food processor, but the Vitamix or other high speed blender gets them incredibly smooth.

  • Reply
    M
    November 17, 2018 at 5:55 am

    Do you think the crust would be doable with a blender rather than a food processor? I’m thinking it might be possible if done in short pulses…

    • Reply
      Sue
      November 17, 2018 at 6:06 am

      Yes, and you can even crush everything by hand, I put the crackers in a zip lock baggie and crush with my rolling pin.

      • Reply
        M
        November 17, 2018 at 7:04 am

        Thank you! I’m super excited to try this recipe!

  • Reply
    Melissa
    November 16, 2018 at 12:01 pm

    Would this freeze/defrost well? I want to make it for Thanksgiving and wanted to make it a few days in advance since we will be travelling out of town. Thanks!

    • Reply
      Sue
      November 16, 2018 at 12:18 pm

      I haven’t frozen it so I’m sorry that I can’t say for sure, Melissa, but it should freeze ok

  • Reply
    Mitzi Barber
    November 16, 2018 at 8:45 am

    Hi there! Did you mean to say 1/2 cup sugar in step 4? Otherwise there would me no remaining sugar for rolling cranberries. Thanks!

    • Reply
      Sue
      November 16, 2018 at 8:55 am

      I clarified that Mitzi ~ just roll the cranberries in more sugar.

  • Reply
    sarah
    November 15, 2018 at 10:35 am

    Quick question: the recipe calls for 1 1/2 cups sugar, DIVIDED. But I don’t see where it is divided in the instructions?

    • Reply
      Sue
      November 15, 2018 at 10:46 am

      The first cup of sugar goes into the curd, Sarah, and the remaining is used to sugar the cranberries.

  • Reply
    Silvia
    November 15, 2018 at 6:43 am

    This sounds delicious but…I have someone with a Nut allergy. Would it make a huge difference not putting the walnuts in?

    • Reply
      Sue
      November 15, 2018 at 6:59 am

      No you can leave out the walnuts, it will just be a standard crumb crust. Add extra crumbs to make up for the lack of walnuts.

  • Reply
    Phil Katrandjian
    November 13, 2018 at 12:01 pm

    Hi Sue,

    A friend sent a similar recipe that calls for adding grand marnier at the end. Do you think that’s worth adding in?

    • Reply
      Sue
      November 13, 2018 at 12:30 pm

      Well, I’m usually all for experimenting with liqueur as flavoring, so I don’t see why not, if you love that touch of orange.

      • Reply
        Phil Katrandjian
        November 13, 2018 at 12:58 pm

        Do you think the orange would be a weird addition, though? I feel like I need to make yours first, and get a better sense of what this even tastes like. It just looks so beautiful and I like the idea of making something different from the usual fall pies.

        • Reply
          Sue
          November 13, 2018 at 3:30 pm

          I agree, I would make as is first, since cranberry is such an assertive flavor, then maybe experiment.

  • Reply
    Gigi Eustace
    November 10, 2018 at 12:53 pm

    I am thinking of creating this in “bar” form for Thanksgiving. I know my sisters will be making various pies, so this would be a bit different. I thought I would pre-cut and put a sugared cranberry& small sprig of whatever on each piece. What are your thoughts?

    • Reply
      Sue
      November 10, 2018 at 8:02 pm

      Cute idea, I think you’re saying that you’d have all the cut pie slices set out for people to customize with different garnishes?

  • Reply
    Ashley
    November 2, 2018 at 9:03 am

    This pie looks amazing! I would like to make it for a work Piesgiving exchange but wanted to see if you have any suggestions for substituting out the walnuts in the crust (trying to make it as allergen-free as possible!). Thanks!

    • Reply
      Sue
      November 2, 2018 at 9:50 am

      I would just leave them out and add a few more gingersnaps, Ashley, then it would just be a basic crumb crust.

      • Reply
        Ashley
        November 2, 2018 at 10:43 am

        Awesome, thank you! And thanks for the quick reply as well :)

  • Reply
    Emily
    October 21, 2018 at 9:39 pm

    This looks gorgeous!! We can’t get fresh cranberries in NZ right now though, would frozen work for the curd? (obviously not for the top, but maybe some candied ginger or walnuts on top would work..)

    • Reply
      Sue
      October 21, 2018 at 9:43 pm

      Yes, frozen cranberries will be fine.

  • Reply
    Terryn
    October 8, 2018 at 2:00 pm

    Hi Sue, this looks amazing, I love cranberries and am always excited to find new recipes to try. I am going to make this for a work potluck and was thinking of making individual tart servings instead of one big pie. How much do you think I would need to adjust the cooking time of the crust? Thanks!

    • Reply
      Sue
      October 8, 2018 at 2:46 pm

      Great idea Terryn! For the crust the cooking is mainly just to set it, so I think it would be about the same time for the minis, maybe a little less.

      • Reply
        Terryn
        October 8, 2018 at 9:18 pm

        Thanks Sue! Have you ever tried making the crust with gluten free ginger snaps? We have a lot of people in the office with gluten sensitivities and they are always excited so see a dessert they can enjoy too.

        • Reply
          Sue
          October 9, 2018 at 7:17 am

          I haven’t but I assume that any cookie that you can crush and make into crumbs would work.

  • Reply
    Brittany
    October 6, 2018 at 9:49 pm

    Just made this for Thanksgiving (my first pie ever!) and it was a massive hit with everyone! I was a bit afraid it might be too tart but it turned out to be the perfect balance. As a first time pie maker, the recipe was very easy to follow, and it has now been added to my repertoire! Thank you :)

    • Reply
      Sue
      October 7, 2018 at 9:00 am

      I’m grinning here Brittany, I love that this pie will be a part of your holidays going forward, thanks for leaving the feedback!

  • Reply
    Trish Nicholls
    October 4, 2018 at 9:17 pm

    Hi, I was wondering how a meringue topping would be on this or a whipped cream topping. They are very different but my tastebuds are telling me either would be scrumptious, what are your thoughts?

    • Reply
      Sue
      October 4, 2018 at 9:30 pm

      I’m leaning toward a meringue topping, that seems to go better with the tart cranberry curd.

      • Reply
        Sue
        October 4, 2018 at 9:30 pm

        and by the way that sounds amazing :)

  • Reply
    Holly
    October 2, 2018 at 2:24 am

    I am thinking of making this beautiful pie for Thanksgiving this year…can it be made a day or two ahead of time?

    • Reply
      Sue
      October 2, 2018 at 7:41 am

      I think so, you would wrap it loosely and carefully in plastic wrap, and don’t add the sugared cranberries until the day of.

  • Reply
    Kimberly
    September 16, 2018 at 11:40 am

    Just made this pie and it was a joy to make. I learned alot. The recipe was well written. I’m adding this to my repertoire. Also, it’s gorgeous.

    • Reply
      Sue
      September 16, 2018 at 12:56 pm

      Oh thank you so much Kimberly, I’m gearing up for fall and winter pie season and this is one of my faves. I’m especially happy that the recipe was easy to follow, that’s the whole game here!

  • Reply
    Deb
    January 1, 2018 at 4:49 pm

    I did notice. Pink grapefruit are on my grocery list. I’m inviting neighbors over for what I think will be a delicious surprise! ?

    • Reply
      Sue
      January 1, 2018 at 5:02 pm

      :)

  • Reply
    Deb
    January 1, 2018 at 2:06 pm

    This was a big hit at Christmas! Even those who were not fans of the cranberry had to try it because it was so beautiful! They loved it. I will make it a Christmas tradition. It is not difficult to make, it is stunning on the dessert table and is beyond delicious. Thank you, Sue, for a great recipe!

    • Reply
      Sue
      January 1, 2018 at 2:12 pm

      I’m thrilled Deb, there’s really no higher compliment than that this pie will become part of a holiday tradition, thanks for letting me know :)

  • Reply
    Carrie
    December 23, 2017 at 9:17 am

    This pie is so beautiful! The crust smelled amazing when it came out of the oven and I couldn’t stop licking the curd off the spoon. Mine is chilling in the fridge, where it will remain for two days until Christmas (unfortunately I just need to put it together ahead of time and risk it). Have not made the sugared cranberries yet but will do that soon!

    • Reply
      Sue
      December 23, 2017 at 9:21 am

      I’m so glad to hear this Carrie, nothing makes me happier than to hear that someone is getting joy from one of my recipes! Every single time I make curd of any sort I spend an hour licking every pan and utensil!!

  • Reply
    Deanna
    December 16, 2017 at 7:00 pm

    This was beautiful and delicious! The only issue I had was that the sugar would not stick to the cranberries for garnish. I’m making 2 more this weekend, and I’m short on time, so I was thinking of using pre- made Graham cracker crust. I’m not a big crust person, so doubt I’ll notice a difference, but for crust connoisseurs, is the substitute going to detract from the taste?

    • Reply
      Sue
      December 16, 2017 at 7:46 pm

      If you need to use the pre-made crust, I’m sure it will be fine, don’t stress about it. Crust connoisseurs might notice, but not regular peeps ;) And as for the cranberries, you can also beat an egg white, dunk the cranberries in it, and then into the sugar.

  • Reply
    Kristina
    November 26, 2017 at 7:37 am

    Sue, I made the pie per instructions and even left chilling more than 4 hours. When I cut the pie, the curd was not firm. On the individual pieces it was running off to the sides. Not sure what I did wrong but I have an idea. Your recipe says to purée. How did you purée the cranberries? I used a blender with a purée function and I wonder if it became too smooth by using this method.

    • Reply
      Sue
      November 26, 2017 at 10:03 am

      I’m not sure what went wrong, Kristina. The texture of the pie isn’t super firm, but it does hold together. I assume you cooked the cranberries until the mixture was thick? Cranberries have a ton of natural pectin, so that helps keep the curd nice and solid.

  • Reply
    Megan
    November 22, 2017 at 4:35 pm

    Hi!! So excited to try this pie! Currently making it but I do not have a mesh strainer or cheesecloth. Do I have to strain it? If so do you know any household items that might work?

    • Reply
      Sue
      November 22, 2017 at 5:09 pm

      No, I didn’t strain mine, but I used a good strong blender, my Vitamix. I can’t think of anything else you could use in this case if you don’t have cheesecloth or a strainer, so just go with it as is.

      • Reply
        Stephanie
        November 23, 2017 at 2:17 pm

        I made this pie today and it was beautiful and tasted amazing and everyone loved it. I did not have a mesh strainer either so I put it through a food mill and it worked perfectly. Thank you for sharing this awesome recipe!

        • Reply
          Sue
          November 23, 2017 at 2:35 pm

          You’re so welcome Stephanie :)

    • Reply
      Laura
      November 23, 2017 at 1:44 am

      I made the curd and crust but made a cheesecake up put in between (baking as I type this). Crossing my fingers for a good result! The curd by itself is so good!

      • Reply
        Sue
        November 23, 2017 at 7:21 am

        I love your creativity, please let me know how it goes ~ and have a wonderful holiday today Laura.

    • Reply
      Jen
      November 23, 2017 at 7:05 am

      I also don’t have a mesh strainer so we used a flat splatter guard mesh thing and it worked just fine. It’s lovely without the chewy bits in it!

      • Reply
        Sue
        November 23, 2017 at 7:19 am

        Perfect! That was an ingenious idea :))

        • Reply
          Jen
          November 28, 2017 at 12:25 pm

          By the way, this was a huge hit at this year’s Thanksgiving! It’s presence has already been requested for next year! I thought that I was making it for everyone else, because I actually don’t like gingersnap cookies. I was totally wrong. That mix of walnuts and cookies is the perfect amount to make a sweet flavorful crust that’s not tangy or too spicy. And it makes the cranberry curd sing! Thank you so much for posting this!

          • Sue
            November 28, 2017 at 1:16 pm

            You’re so welcome Jen, I love that this pie is now a part of your Thanksgiving tradition :)

  • Reply
    Stephanie
    November 22, 2017 at 9:52 am

    Hi, Sue! Beautiful recipe! I’m really excited to make this for Thanksgiving this week. I do have a question, however. Do you think pecans would be a good swap for the walnuts? My boyfriend does not care for them and I’m curious if pecans are a good substitute. Is the walnut flavor very prominent or is it just complimentary to the gingersnaps? Thank you!

    • Reply
      Sue
      November 22, 2017 at 10:10 am

      Yes, I think they’d be fine, Stephanie, go for it! The nut flavor is just in the background, and contributes to texture, so another nut is going to work as well. Have a wonderful holiday :)

      • Reply
        Diann
        November 23, 2017 at 9:13 am

        I have family with nut allergies. Would I need to do anything differently if I omit the nuts?

        • Reply
          Sue
          November 23, 2017 at 9:30 am

          Use about 1 1/2 cups crumbs, and 6 Tbsp melted butter to moisten them. It will be like a classic crumb crust.

  • Reply
    Betty
    November 21, 2017 at 5:05 pm

    Sue, my sister and I are making this pie for the first time for Thanksgiving. We are a little confused, lol. Are you saying 1 heaping cup of the CRUSHED ginger snaps and 1 heaping cup of finely chopped walnuts?

    • Reply
      Sue
      November 21, 2017 at 5:23 pm

      Hi Betty ~ you’ll need 5 ounces of gingersnaps, which, when crushed, will be a heaping cup. Then you’ll add a cup of walnuts to the processor. Is that clear? I know recipes can be confusing sometimes.

      • Reply
        Betty
        November 21, 2017 at 5:56 pm

        Thanks Sue. Yes, I did one heaping crushed ginger snaps and one heaping cup of finely chopped nuts, added the brown sugar and melted butter. Patted into the pie plate and waa laa – – – it’s in the oven. :)

  • Reply
    Lindsay
    November 20, 2017 at 5:27 pm

    This looks amazing! I’m going to make it for Thanksgiving this year. I’m thinking about adding a bit of meringue topping to contrast the tartness of the cranberries. Would you recommend changing any of the cooking prep if I plan to put it in the oven at the end to bake the meringue or do you think it will be okay?

    • Reply
      Sue
      November 20, 2017 at 5:50 pm

      I think that would be fine, and it sounds like a great idea :)

  • Reply
    Meryl-Leigh Simons
    November 20, 2017 at 4:28 pm

    I’ve never made curd before… Does this pie hold its shape when cut?

    • Reply
      Sue
      November 20, 2017 at 4:33 pm

      Yes, it’s a little soft, but holds its shape.

      • Reply
        Jenny C.
        November 20, 2017 at 6:36 pm

        Is easy to remove the whole pie from the pan once it’s fully set? I’m trying to see if I’ll be able to put these in pie take out containers to give as gifts. Thanks so much for sharing your recipe and answering our questions!

        • Reply
          Sue
          November 20, 2017 at 7:01 pm

          I’m not sure about that Jenny, I haven’t tried. But I don’t think it would be very easy because crumb crusts are delicate. If you want to give them as gifts I might bake them in disposable foil pans, like the ones you find at the supermarket.

          • Jenny C.
            November 21, 2017 at 1:03 pm

            Thank you so much for the insight for all of us making our 1st homemade cookie crusts ;-)

  • Reply
    Alexa
    November 20, 2017 at 7:54 am

    Is there anything you can sub the nuts for?

    • Reply
      Sue
      November 20, 2017 at 8:05 am

      You can leave the nuts out, Alexa, and add more gingersnap crumbs to make up for the loss of bulk. You may need a little more melted butter, too.

  • Reply
    Kristen
    November 14, 2017 at 3:15 pm

    Hi Sue. My company held a pic bake off this week. I was looking for a pie with WOW factor and found this. I followed your recipe exactly ( to the placement of the garnish) and won 1st place. It was a hit! And the instruction was to easy to follow. Thanks for sharing

    • Reply
      Sue
      November 14, 2017 at 3:30 pm

      No way! I’m so excited, I feel like we both won ;) Congratulations Kristen and thanks so much for letting me know, you made my day!

    • Reply
      Ava
      November 17, 2017 at 9:46 pm

      I want to make this but am worried about getting the cranberry filling smooth. How did you purée it? Did you use a blender or food processor?

      • Reply
        Sue
        November 18, 2017 at 7:39 am

        I used my Vitamix blender, Ava, but you can use a food processor. If it’s not as smooth as you like, you can always push it through a mesh strainer or cheesecloth, but I didn’t find that necessary.

  • Reply
    Shennandoah Utsler
    November 14, 2017 at 3:02 pm

    Lovely recipe!! Thank you for the inspiration and the recipe. My restaurant is very pleased with my pie. I did make my own gingersnap cookies, with fresh ginger, and that really boosted the flavor. Thank you again for such a beautiful pie!

    • Reply
      Sue
      November 14, 2017 at 3:30 pm

      Wow the the homemade gingersnaps must make the crust even better :)

      • Reply
        Shennandoah Utsler
        November 15, 2017 at 7:23 am

        It was really good. I didn’t have walnuts, so i just added more cookies. I loved the curd so much i actually took a slice home for myself!

  • Reply
    Sumona Roy
    November 6, 2017 at 12:51 pm

    Hi Sue,
    I have a friendsgiving that I want to bring this pie to! Do you think it would be ok to make the pie a couple of days ahead of time, freeze it and then thaw it in the fridge the night before?

    • Reply
      Sue
      November 6, 2017 at 1:25 pm

      If I were you I’d make the filling and crust a couple of days ahead, and then assemble the day of. The curd will keep fine, well wrapped, and the crust will too.

      • Reply
        Sumona Roy
        November 6, 2017 at 2:42 pm

        Thanks, Sue! Can’t wait to make it!

  • Reply
    MaryB
    October 30, 2017 at 1:53 pm

    Beautiful! Nut allergy here – would you recommend subbing extra ginger snap crumbs or something else?

  • Reply
    BA
    October 12, 2017 at 2:08 pm

    Can I make this with frozen cranberries? They don’t have fresh cranberries where I live.

    • Reply
      Sue
      October 12, 2017 at 2:19 pm

      You can definitely make it with frozen!

  • Reply
    Nerissa
    October 5, 2017 at 11:28 pm

    Hi Sue, I just made this pie and it’s delicious! I added more cranberries and and reduced the sugar and butter and it turned out great. Beautiful colour and I would definitely make this again. Thanks!

    • Reply
      Ava
      November 17, 2017 at 9:45 pm

      Was it hard to purée the cranberries until completely smooth? I’m not sure if I should use a blender or food processor.

      • Reply
        Carrie
        December 23, 2017 at 9:15 am

        Ava- I used an immersion blender in the saucepan and it was not hard at all, particularly because it doesn’t need to be perfect since it will later go through a mesh strainer.

  • Reply
    Tobi
    March 5, 2017 at 11:22 pm

    Hi. The color caught my eye and I’m smitten!!! Could I use frozen berries as I can’t get fresh??

    • Reply
      BA
      October 12, 2017 at 2:08 pm

      Hello Tobi. Did you happen to try this with the frozen cranberries? I’m very interested.

  • Reply
    Candace
    December 22, 2016 at 8:45 pm

    I plan to make this at Christmas. Do you think it would sit well for a day or should it be served the same day? I also thought of making the curd separately and putting the pie together on the day.
    Thank you!

    • Reply
      Sue
      December 22, 2016 at 9:35 pm

      I think you can do it either way, Candace. I would tend to make the curd ahead and assemble the pie the day you will serve it, but honestly, we kept the pie for days in our refrigerator and enjoyed it.

  • Reply
    Melissa
    December 21, 2016 at 9:55 am

    This does look fantastic! I’m wondering if I could use my gingerbread cookie recipe for the crust and it come out? Hmmmm

    • Reply
      Sue
      December 21, 2016 at 11:59 am

      I’m sure you could ~ go for it Melissa!

  • Reply
    Lizzie
    December 19, 2016 at 1:52 pm

    I asked The Honey to come into my office to see the pic of this pie. His first reaction was “You know I don’t do beets.” Ha ha ha did we laugh. Now we’re going to have to plan a dinner party for which this WILL be THE dessert. Thanks for the recipe and the giggle.

    • Reply
      Sue
      December 19, 2016 at 2:10 pm

      Oh gosh, is there a husband alive who ‘does beets’? And it’s such a shame ;) Hope this pie doesn’t disappoint him, Lizzie :)

      • Reply
        Lizzie
        December 20, 2016 at 4:28 pm

        What IS it with guys and beets anyway??? But, to his eternal credit, he loves fennel, kohlrabi, parsnips and turnips (but not at the same time).

  • Reply
    Zsofi
    December 4, 2016 at 12:11 pm

    absolutely amazing!!!! i just tried it today. Only change was that i had a dry stollen sitting around and i used that instead of the ginger cookies. My daughter said: “we should do this more often” and she is really picky!!!

    • Reply
      Sue
      December 4, 2016 at 12:44 pm

      Fabulous! I like your ingenuity with the stollen, too :)

  • Reply
    Robyn
    December 2, 2016 at 11:29 pm

    Hi I was going to make this Monday for pudding but I’m worried about time etc. Will it be just as good if I make it the night before or should I make it then serve immediately?

  • Reply
    Willow | Will Cook For Friends
    November 22, 2016 at 4:33 pm

    Lady, this pie sounds AMAZING! I usually go through a cranberry-obsession phase every year, too (in fact, I think I feel it coming on just looking at this recipe) and cranberry curd happens to be one of my favorite things ever. I love the addition of walnuts to the crust, too. Yum yum yum yum yum.

    Also, can I just say that making “something new” a tradition is the best idea ever? I mean, I love the classic Thanksgiving feast my family does each year, but it would be so much fun to have one or two new things to keep things fresh and fun. I might have to introduce this to my family, starting with this here pie (they’re bound to be won over, right?). :)

  • Reply
    Mary Ann | The Beach House Kitchen
    November 22, 2016 at 4:15 pm

    Sounds absolutely delicious Sue! And that color!! Just gorgeous! Happy Thanksgiving!

  • Reply
    grace
    November 21, 2016 at 5:47 am

    pretty sure this is the prettiest pie ever made. i’d like to have several sweaters in that hue! :)

    • Reply
      Sue
      November 21, 2016 at 7:31 am

      haha, me too!

  • Reply
    Jennifer @ Seasons and Suppers
    November 20, 2016 at 7:35 am

    That colour is off the charts gorgeous! and the sugared cranberries and the gingersnap crust, well, it’s all just a perfect dessert centerpiece :)

    • Reply
      Sue
      November 20, 2016 at 8:11 am

      Thanks Jennifer, I could stare at it all day!

  • Reply
    Laura | Tutti Dolci
    November 19, 2016 at 9:17 pm

    What a stunning pie, Sue! That color is fabulous!

  • Reply
    Jules @ WolfItDown
    November 19, 2016 at 5:19 pm

    Holy smoke! Definitely a show stopper at a dinner party! O.O It sounds amazing too :)

  • Reply
    Susan
    November 19, 2016 at 10:56 am

    Hello, Gorgeous! Talk about a sexy-looking pie :) I love making curds in the microwave – so easy and they turn out great. Love the pics!

  • Reply
    Tara | Deliciously Declassified
    November 19, 2016 at 9:05 am

    Wow! What a stunning cake! I’m sure it tastes just as great as it looks, too. Would be a nice changeup from the usual suspects at the Thanksgiving dessert table :)

  • Reply
    Abbe@This is How I Cook
    November 18, 2016 at 8:58 pm

    Winner, winner, chicken dinner! I’ll take the pie!

    • Reply
      Sue
      November 19, 2016 at 7:18 am

      Me too, every time ;)

  • Reply
    Dawn @ Words Of Deliciousness
    November 18, 2016 at 8:09 pm

    The pie is gorgeous! I love the color and I love the cranberry filling. I am a big fan when it comes to cranberries.

  • Reply
    Tricia @ Saving room for dessert
    November 18, 2016 at 5:14 pm

    This is a show stopper for sure! Everybody will want to skip the turkey and dressing and get right on with the pie! Absolutely beautiful. It must have a fantastic flavor. Bravo!

  • Reply
    Penny
    November 18, 2016 at 2:18 pm

    All I can say is “Genius”! What a great riff on Thanksgiving ingredients. Will try at my earliest convenience. Thanks Sue.

  • Reply
    Chris Scheuer
    November 18, 2016 at 12:34 pm

    Beautiful, beautiful, beautiful! I want a dress in that gorgeous color! Love the crust and that cranberry curd sounds amazing!

    • Reply
      Sue
      November 18, 2016 at 2:11 pm

      Haha Chris, we need to go shopping for dresses, I want to match my pie too!

  • Reply
    Susan
    November 18, 2016 at 12:28 pm

    This sounds very interesting, and if I do say so, much better than pumpkin pie (and that’s even though my mother always made spectacularly good pumpkin pie). I’ve never found commercial ginger snaps that I like, and I’ve never seen your brand. So I’d bake a batch of Triple The Ginger cookies (from allrecipes.com) to use for the crust. And then of course “suffer” through eating the rest of the batch… It’s nice to know that one doesn’t need a double boiler to make curd – that’s one of those luxuries I don’t have room for in my kitchen.

    • Reply
      Sue
      November 18, 2016 at 2:13 pm

      Enjoy Susan ~ I think I might make some gingersnaps this season for the blog…I’ll check out that recipe.

  • Reply
    Schatzi49
    November 18, 2016 at 11:39 am

    Oh my gosh, I need to get to the store for some gingersnaps. My son and I are cranberry nutz…..we even eat them raw and use as a garnish for drinks. Love fresh cranberries.

    • Reply
      Sue
      November 18, 2016 at 2:14 pm

      I’m just getting used to eating them raw, I made a great relish for brats earlier this season that we all fell in love with. I hear people pop the sugared cranberries like candy, but I haven’t tried that yet.

  • Reply
    Bita
    November 18, 2016 at 11:24 am

    Wow Sue – what a beautiful, sexy looking pie! I am so going to try this recipe. Again your artist eye is unstoppable :) love it! I can tell that it is super delicious as well. That crust though…and I love that it seems simple to make. I can’t deal with the labor intensive crusts. Easy and beautiful – this one looks like a show stopped. Thank you for sharing your talent!!!

    • Reply
      Sue
      November 18, 2016 at 3:28 pm

      I’m a crumb crust kinda gal whenever I can justify it…they’re sooooo much easier.

  • Reply
    2 sisters recipes
    November 18, 2016 at 10:53 am

    Sue this pie so amazing ! In fact we love all your recipes – never ever made homemade curd but will have to try it simply because you make it so easy for us to do!

  • Reply
    Barbara
    November 18, 2016 at 9:52 am

    Love that color, Sue! So pretty and perfect for the holidays. I discovered cranberry curd a couple years ago and made some miniature tarts with it…. the recipe had a fabulous pecan crust. I’ve taken them to several holiday events and they’re always a big hit. Everyone is always so surprised to discover it was a cranberry curd.
    Love the idea of the gingersnap crust with your pie….can’t wait to try it!

  • Reply
    Jolina
    November 18, 2016 at 9:10 am

    Oh my word that looks incredible. The crust alone I will eat as a cookie! But you’re right, that filling is gorgeous. I don’t work with fresh cranberries much (silly mistake years ago, boring story) but I think I will need to rethink that!

  • Reply
    Renz
    November 18, 2016 at 8:40 am

    I would probably eat all the crust out quickly. It looks divine!!

    • Reply
      Sue
      November 18, 2016 at 8:45 am

      I know, I actually binge eat the cookies themselves…

  • Reply
    Lisa @garlicandzest.com
    November 18, 2016 at 8:33 am

    Sue – this is such a wow-zer! That gorgeous magenta color, the spice from the gingersnap crust and those sugar coated cranberries! Oh-Ma-Gawd! I’ve never made cranberry curd before, but it looks absolutely luscious!

    • Reply
      Sue
      November 18, 2016 at 8:48 am

      You’re right on with the comment about the spice from the gingersnaps…that just makes the pie!

  • Reply
    Tina Dawson | Love is in my Tummy
    November 18, 2016 at 8:32 am

    What a GORGEOUS pie? That color is to die for! I love how you’ve made everything easier – from microwave curds to the simplest solution to frosted berries – just roll them in sugar when wet! Ha ha! So brilliant! :)

    • Reply
      Sue
      November 18, 2016 at 8:49 am

      I’m always looking out for the easiest way from A to B ;)

  • Reply
    Sarah @ Champagne Tastes
    November 18, 2016 at 8:31 am

    This is GORGEOUS!!! I love cranberries– I never thought about turning them into a custard though!

    • Reply
      Sue
      November 18, 2016 at 8:50 am

      Thanks Sarah ~ I’m turning them into just about everything these days, I can’t get enough.

  • Reply
    Thais FK
    November 18, 2016 at 8:23 am

    I love everything about this pie! The color of the filling, the structure of the crust, it is absolutely stunning! I’ll definitely try to make it one of these days, maybe substituting the cranberries with lingonberries, of which I have the freezer full :D Thank you for this post!

    • Reply
      Sue
      November 18, 2016 at 8:51 am

      Oh that sounds great Thais, I don’t think I’ve ever had a fresh lingonberry, only in jam.

  • Reply
    Angie@Angie's Recipes
    November 18, 2016 at 5:51 am

    How gorgeous is that! I might make this for X’mas!! Can’t take my eyes off it :-))

    • Reply
      Sue
      November 18, 2016 at 8:51 am

      :)))