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!
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.)
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!
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.
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.
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.
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
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.
Notes
Nutrition
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!
244 Comments
doyle
April 6, 2020 at 7:37 amWe made this recipe for Thanksgiving and it turned out very well. Thank you for sharing.
https://www.cookingwithdoyle.com/2020/04/cranberry-gingersnap-pie.html
Allison
February 14, 2020 at 1:59 pmThis recipe came recommended to me by friends with serious a wow factor so I’m trying it for a V-Day group dinner. With so many outstanding comments on this recipe I don’t know why my question hasn’t been asked before. The one cup of walnuts is walnut halves or pieces? I’m assuming it’s not referring to ground walnuts? Or should it be 5 oz to match the amount of gingersnaps? I want to make sure I have the ratios right before starting. I’m planning to make it in a 10″ fluted tart pan with removable bottom so I also don’t want to skimp on crust. Thanks!
Sue
February 14, 2020 at 2:39 pmI use walnut halves, but if you have pieces, that should be fine.
Darlene
December 27, 2019 at 10:19 pmIf I could give this seven stars I would! Bravo Susan for sharing such an amazing recipe! First of all the pie is absolutely stunning. I decorated it with the sugared cranberries and rosemary from my herb garden! It just looks so professional! But the best part is the taste! So tart and full of flavor! Everyone voted it the best dessert on the Christmas table which included my chiffon pumpkin cheesecake! This will definitely be a regular for my holiday baking! Thank you so much for having the best blog ever!
Mel
December 26, 2019 at 10:58 amI added whipped cream to the top of the pie which paired perfectly with the tartness of the cranberry. Will definitely make again!
Bethany Beyer
December 25, 2019 at 10:35 amMy sister-in-law made this recipe And it was perfect! My new favorite pie. I am attempting to replicate it right now, but I believe the crust turned to butter because I had to use my vitamix blender instead of my tiny food processor, She had great success using coconut oil instead of butter and gluten-free gingersnaps from Trader Joe’s. Her crust was perfect. Mine will be a little soggy from blending. Thank you for this recipe!
Darlene
December 22, 2019 at 7:17 pmI’m making the pie right now. As an avid baker it’s misleading to say 5 ounces of ginger snaps . That is simply not enough for this crust. Had I stuck to that my crust would have been soggy too. I used at least 10 ounces which ground to about 1 1/3 cup. For new bakers, simply say 1 1/3 cup or even 1 1/2 cups. I’ve made so many crumb crusts I can tell what the texture should be like. Anew baker does not have this experience. Can’t wait to taste the final result. It’s a beautiful pie. I’m making it for Christmas! Thanks so much for this unique recipe!
Mary
December 21, 2019 at 7:58 amHi there, I’m making this right now. I’ve been baking the crust for 30 min and it’s still wet like when I first put it in the pie plate! Help!
Sue
December 21, 2019 at 8:03 amHi Mary ~ the crust should not be wet at any time, is it possible you added too much butter? The butter will harden when you chill the pie, but you might want to start over and use less butter.
Alexandr
December 13, 2019 at 6:36 pmHello! Should I chill this covered or uncovered? So excited to try it!
Sue
December 13, 2019 at 9:58 pmOnce it has cooled completely, you can loosely cover it.
Mary
December 9, 2019 at 7:40 amHi there, I’d love to see a video of this recipe. Can you post one?
Sue
December 9, 2019 at 7:56 amThere is a video, right in this post, it should be toward the top, and also in the recipe.
Mia
December 3, 2019 at 8:59 amIm 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 ?
Sue
December 3, 2019 at 9:33 amYes, 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.
Cathy
December 1, 2019 at 2:41 pmSo, 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.
Sue
December 1, 2019 at 3:26 pmIt would be wonderful on cheesecake…yum!
Lynn
November 29, 2019 at 5:51 amForgot the stars!!
Sue
November 29, 2019 at 11:04 am🙂 Thanks!
Lynn
November 29, 2019 at 5:50 amOMG… 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!
Sue
November 29, 2019 at 11:28 amThanks Lynn, I’m especially happy that you found it fun to make 🙂
michelle
November 28, 2019 at 9:08 pmSue, 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?
Sue
November 29, 2019 at 5:43 amIs 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.
Laura
November 28, 2019 at 6:46 pmThis 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?
Sue
November 29, 2019 at 5:49 amHi 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.
Raquel Roetto
November 28, 2019 at 6:29 pmMade today for Thanksgiving. It was fun to make, a beautiful presentation, delish and a hit at the dessert table. Thank you for the recipe!
Deborah Fisher
November 28, 2019 at 12:04 pmMy curd did not set up. Any ideas why?
Sue
August 12, 2020 at 1:52 pmPossibly it didn’t get cooked quite long enough, Deborah.
Carrie
November 27, 2019 at 4:42 pmI made this last year and it was a huge hit! Making it again this year. Wondering though if I make this the night before?
Sue
November 27, 2019 at 5:16 pmA lot of folks have made it the night before, it’s fine. I would refrigerate it after cooling.
Catherine
November 27, 2019 at 2:51 pmI 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!
Sue
November 27, 2019 at 5:18 pmYou don’t absolutely have to strain the curd, but it helps to make a really silky texture. To get it through a strainer you need to press with the back of a spoon to push it through, but it should go through easily.
Kelly
November 26, 2019 at 7:29 pmJust 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.
Sue
November 27, 2019 at 5:27 amThanks 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.
Darlene
November 26, 2019 at 1:28 pmThis 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!
Sue
November 26, 2019 at 2:51 pmI’m truly thrilled when I hear this, you’re welcome 🙂
M
November 25, 2019 at 10:29 pmHi! 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!
Sue
August 12, 2020 at 1:55 pmYou can skip the straining step without any issues, but the texture, as you say, will be a little rougher.
Brooke
November 25, 2019 at 5:23 pmI 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?
Sue
November 25, 2019 at 6:07 pmIt does get thick so you would probably be best to make the whole pie ahead.
Elizabeth
November 23, 2019 at 12:32 pmAny tips for adapting this recipe for mini-pies in a cupcake tin? Will the crust hold its shape when tipped out of the tin?
Sue
November 23, 2019 at 12:58 pmI haven’t tried this Elizabeth, but I wonder if you bake the crust, then cool and freeze before attempting to remove and fill them.
Cathy
November 21, 2019 at 12:46 pmI 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!
Estelle
November 21, 2019 at 4:05 amI 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!
Sue
November 21, 2019 at 7:35 amI haven’t tried freezing this pie Estelle, but maybe readers have, you might check the comments.
Carole
November 13, 2019 at 4:33 amThis 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!!
Sue
November 13, 2019 at 7:11 amThanks for the feedback Carole ~ I love that it’s so different from the rest of the fall desserts out there 🙂
Avril Schofield
November 10, 2019 at 7:14 amcould I make this as individual little pies – a little like mini cheesecakes?
Sue
November 10, 2019 at 7:40 amAbsolutely.
Cobby
November 21, 2019 at 8:23 pmI 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.
Sue
November 22, 2019 at 7:42 amHey 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!
Laurie
November 8, 2019 at 9:54 amI 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.
Sue
November 8, 2019 at 10:19 amI didn’t toast the walnuts because I figured they’d be exposed to the heat of the oven when the crust baked.
Ruth
November 2, 2019 at 6:59 pmI’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?
Sarah S.
November 2, 2019 at 9:51 amMy 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.
Sue
November 2, 2019 at 10:07 amThis pie might just overtake pumpkin as America’s favorite!
Kathy Hale
October 14, 2019 at 9:23 amIs it possible to make the crust and filling separately and freeze?
Sue
October 14, 2019 at 9:32 amCurds can be frozen, so I don’t see why not.
Becca
October 10, 2019 at 7:55 pmHi 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.
Sue
October 10, 2019 at 8:18 pmYes, 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.
Corpely.com
August 21, 2019 at 3:25 amthis 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
Sue
August 21, 2019 at 9:24 amThanks so much, I’m looking forward to making this again myself this season 🙂
Alex
February 8, 2019 at 10:41 amI 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.
Sue
February 8, 2019 at 10:44 amOh thanks for coming back to let me know Alex, that’s always great when the raves keep coming in so long after 🙂
Lindsay
December 31, 2018 at 1:08 pmI 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!
Sue
December 31, 2018 at 1:58 pmEnjoy Lindsay and Happy New Year 🙂
Heide Hancock
December 17, 2018 at 10:25 pmLove, 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!
Summer
December 9, 2018 at 4:37 pmI was wondering how long this pie keeps and how it should be stored. Have you tried freezing it. Thanks so much! It’s gorgeous.
Sue
December 9, 2018 at 5:06 pmI 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.
Jordan
December 9, 2018 at 2:56 pmThis 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??
Sue
December 9, 2018 at 4:00 pmI recommend leaving them out and adding a bit more crumbs, so you’ll have a basic gingersnap crust.
Penny Brennan
December 4, 2018 at 6:05 pmI made this pie and loved it! So did all of my guests!
Sue
December 4, 2018 at 6:18 pmYay!!
S. Nadia
December 1, 2018 at 12:11 pmI 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!
Sue
December 1, 2018 at 12:22 pmHope this pie brings you and our family many happy memories 🙂
Mikayla Medford
November 29, 2018 at 9:45 pmI 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.
Sue
November 30, 2018 at 7:16 amI’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 🙂
Courtney
November 28, 2018 at 8:28 amHi 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!
Sue
November 28, 2018 at 8:33 amI *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 😉
Faith
November 27, 2018 at 10:23 pmHello! 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:
Sue
November 28, 2018 at 6:51 amThanks 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.
Katie
November 23, 2018 at 9:33 amI 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!
J
November 22, 2018 at 4:22 pmI made this pie today to spice up our boring Thanskgiving dessert table… It was a huge hit!! This recipe will definitely be used again.
Sue
November 22, 2018 at 5:14 pmYay! Happy Thanksgiving 🙂
Sylvie
November 22, 2018 at 12:28 pmI 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!!
Sue
November 22, 2018 at 12:59 pmThanks Sylvie, and Happy Thanksgiving to you!
Beth
November 21, 2018 at 5:28 pmI 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?
Sue
November 21, 2018 at 5:47 pmIt’s in there Beth, added after the curd has cooled a bit in step 7.
Mariah
November 21, 2018 at 1:51 pmI 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!!
Rebecca
November 21, 2018 at 7:08 amHi 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
Sue
November 21, 2018 at 7:47 amI think it would work fine in the crust, not sure how it would affect the flavor in the curd, Rebecca.
Rebecca
November 21, 2018 at 8:11 amGot it- thanks so much!
Wendie Leaper
November 20, 2018 at 10:03 amCan you substitute something for the walnuts?
Sue
November 20, 2018 at 11:37 amYou can substitute other nuts, or just leave them out and add some extra crumbs.
Carrie
November 20, 2018 at 7:44 amEveryone 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!
Sue
November 20, 2018 at 7:51 amThanks Carrie!
Rupal Patel
November 19, 2018 at 8:08 pmI 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?
Sue
November 20, 2018 at 7:52 amI 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.
Mary
November 19, 2018 at 12:08 pmI 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.
Sue
November 20, 2018 at 7:53 amThanks Mary, this is such a fun pie, I’m glad you enjoyed it.
Jill
November 18, 2018 at 9:19 pmMade 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!
Sue
November 19, 2018 at 4:26 amOh 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 😉
Catlin
November 18, 2018 at 11:53 amI 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 🙂
Sue
November 18, 2018 at 11:55 amYou’re so smart to do a trial run, and I hope it’s just perfect for you on the big day!
K
November 18, 2018 at 10:08 amWhen you purée the cranberries, do you pour them into a food processor or blender?
Sue
November 18, 2018 at 11:20 amI usually use a food processor, but the Vitamix or other high speed blender gets them incredibly smooth.
M
November 17, 2018 at 5:55 amDo 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…
Sue
November 17, 2018 at 6:06 amYes, and you can even crush everything by hand, I put the crackers in a zip lock baggie and crush with my rolling pin.
M
November 17, 2018 at 7:04 amThank you! I’m super excited to try this recipe!
Melissa
November 16, 2018 at 12:01 pmWould 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!
Sue
November 16, 2018 at 12:18 pmI haven’t frozen it so I’m sorry that I can’t say for sure, Melissa, but it should freeze ok
Mitzi Barber
November 16, 2018 at 8:45 amHi there! Did you mean to say 1/2 cup sugar in step 4? Otherwise there would me no remaining sugar for rolling cranberries. Thanks!
Sue
November 16, 2018 at 8:55 amI clarified that Mitzi ~ just roll the cranberries in more sugar.
sarah
November 15, 2018 at 10:35 amQuick question: the recipe calls for 1 1/2 cups sugar, DIVIDED. But I don’t see where it is divided in the instructions?
Sue
November 15, 2018 at 10:46 amThe first cup of sugar goes into the curd, Sarah, and the remaining is used to sugar the cranberries.
Silvia
November 15, 2018 at 6:43 amThis sounds delicious but…I have someone with a Nut allergy. Would it make a huge difference not putting the walnuts in?
Sue
November 15, 2018 at 6:59 amNo 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.
Phil Katrandjian
November 13, 2018 at 12:01 pmHi Sue,
A friend sent a similar recipe that calls for adding grand marnier at the end. Do you think that’s worth adding in?
Sue
November 13, 2018 at 12:30 pmWell, I’m usually all for experimenting with liqueur as flavoring, so I don’t see why not, if you love that touch of orange.
Phil Katrandjian
November 13, 2018 at 12:58 pmDo 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.
Sue
November 13, 2018 at 3:30 pmI agree, I would make as is first, since cranberry is such an assertive flavor, then maybe experiment.
Gigi Eustace
November 10, 2018 at 12:53 pmI 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?
Sue
November 10, 2018 at 8:02 pmCute idea, I think you’re saying that you’d have all the cut pie slices set out for people to customize with different garnishes?
Ashley
November 2, 2018 at 9:03 amThis 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!
Sue
November 2, 2018 at 9:50 amI would just leave them out and add a few more gingersnaps, Ashley, then it would just be a basic crumb crust.
Ashley
November 2, 2018 at 10:43 amAwesome, thank you! And thanks for the quick reply as well 🙂
Emily
October 21, 2018 at 9:39 pmThis 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..)
Sue
October 21, 2018 at 9:43 pmYes, frozen cranberries will be fine.
Terryn
October 8, 2018 at 2:00 pmHi 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!
Sue
October 8, 2018 at 2:46 pmGreat 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.
Terryn
October 8, 2018 at 9:18 pmThanks 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.
Sue
October 9, 2018 at 7:17 amI haven’t but I assume that any cookie that you can crush and make into crumbs would work.
Brittany
October 6, 2018 at 9:49 pmJust 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 🙂
Sue
October 7, 2018 at 9:00 amI’m grinning here Brittany, I love that this pie will be a part of your holidays going forward, thanks for leaving the feedback!
Trish Nicholls
October 4, 2018 at 9:17 pmHi, 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?
Sue
October 4, 2018 at 9:30 pmI’m leaning toward a meringue topping, that seems to go better with the tart cranberry curd.
Sue
October 4, 2018 at 9:30 pmand by the way that sounds amazing 🙂
Holly
October 2, 2018 at 2:24 amI am thinking of making this beautiful pie for Thanksgiving this year…can it be made a day or two ahead of time?
Sue
October 2, 2018 at 7:41 amI think so, you would wrap it loosely and carefully in plastic wrap, and don’t add the sugared cranberries until the day of.
Kimberly
September 16, 2018 at 11:40 amJust 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.
Sue
September 16, 2018 at 12:56 pmOh 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!
Deb
January 1, 2018 at 4:49 pmI did notice. Pink grapefruit are on my grocery list. I’m inviting neighbors over for what I think will be a delicious surprise! ?
Sue
January 1, 2018 at 5:02 pm🙂
Deb
January 1, 2018 at 2:06 pmThis 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!
Sue
January 1, 2018 at 2:12 pmI’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 🙂
Sue
January 1, 2018 at 2:15 pmPS don’t know if you noticed but I’ve since adapted this recipe for pink grapefruit and it came out wonderfully: https://theviewfromgreatisland.com/grapefruit-gingersnap-pie-recipe/
Carrie
December 23, 2017 at 9:17 amThis 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!
Sue
December 23, 2017 at 9:21 amI’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!!
Deanna
December 16, 2017 at 7:00 pmThis 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?
Sue
December 16, 2017 at 7:46 pmIf 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.
Kristina
November 26, 2017 at 7:37 amSue, 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.
Sue
November 26, 2017 at 10:03 amI’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.
Megan
November 22, 2017 at 4:35 pmHi!! 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?
Sue
November 22, 2017 at 5:09 pmNo, 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.
Stephanie
November 23, 2017 at 2:17 pmI 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!
Sue
November 23, 2017 at 2:35 pmYou’re so welcome Stephanie 🙂
Laura
November 23, 2017 at 1:44 amI 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!
Sue
November 23, 2017 at 7:21 amI love your creativity, please let me know how it goes ~ and have a wonderful holiday today Laura.
Jen
November 23, 2017 at 7:05 amI 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!
Sue
November 23, 2017 at 7:19 amPerfect! That was an ingenious idea :))
Jen
November 28, 2017 at 12:25 pmBy 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 pmYou’re so welcome Jen, I love that this pie is now a part of your Thanksgiving tradition 🙂
Stephanie
November 22, 2017 at 9:52 amHi, 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!
Sue
November 22, 2017 at 10:10 amYes, 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 🙂
Diann
November 23, 2017 at 9:13 amI have family with nut allergies. Would I need to do anything differently if I omit the nuts?
Sue
November 23, 2017 at 9:30 amUse about 1 1/2 cups crumbs, and 6 Tbsp melted butter to moisten them. It will be like a classic crumb crust.
Betty
November 21, 2017 at 5:05 pmSue, 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?
Sue
November 21, 2017 at 5:23 pmHi 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.
Betty
November 21, 2017 at 5:56 pmThanks 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. 🙂
Lindsay
November 20, 2017 at 5:27 pmThis 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?
Sue
November 20, 2017 at 5:50 pmI think that would be fine, and it sounds like a great idea 🙂
Meryl-Leigh Simons
November 20, 2017 at 4:28 pmI’ve never made curd before… Does this pie hold its shape when cut?
Sue
November 20, 2017 at 4:33 pmYes, it’s a little soft, but holds its shape.
Jenny C.
November 20, 2017 at 6:36 pmIs 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!
Sue
November 20, 2017 at 7:01 pmI’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 pmThank you so much for the insight for all of us making our 1st homemade cookie crusts 😉
Alexa
November 20, 2017 at 7:54 amIs there anything you can sub the nuts for?
Sue
November 20, 2017 at 8:05 amYou 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.
Kristen
November 14, 2017 at 3:15 pmHi 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
Sue
November 14, 2017 at 3:30 pmNo 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!
Ava
November 17, 2017 at 9:46 pmI 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?
Sue
November 18, 2017 at 7:39 amI 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.
Shennandoah Utsler
November 14, 2017 at 3:02 pmLovely 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!
Sue
November 14, 2017 at 3:30 pmWow the the homemade gingersnaps must make the crust even better 🙂
Shennandoah Utsler
November 15, 2017 at 7:23 amIt 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!
Sumona Roy
November 6, 2017 at 12:51 pmHi 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?
Sue
November 6, 2017 at 1:25 pmIf 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.
Sumona Roy
November 6, 2017 at 2:42 pmThanks, Sue! Can’t wait to make it!
MaryB
October 30, 2017 at 1:53 pmBeautiful! Nut allergy here – would you recommend subbing extra ginger snap crumbs or something else?
BA
October 12, 2017 at 2:08 pmCan I make this with frozen cranberries? They don’t have fresh cranberries where I live.
Sue
October 12, 2017 at 2:19 pmYou can definitely make it with frozen!
Nerissa
October 5, 2017 at 11:28 pmHi 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!
Ava
November 17, 2017 at 9:45 pmWas it hard to purée the cranberries until completely smooth? I’m not sure if I should use a blender or food processor.
Carrie
December 23, 2017 at 9:15 amAva- 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.
Tobi
March 5, 2017 at 11:22 pmHi. The color caught my eye and I’m smitten!!! Could I use frozen berries as I can’t get fresh??
BA
October 12, 2017 at 2:08 pmHello Tobi. Did you happen to try this with the frozen cranberries? I’m very interested.
Candace
December 22, 2016 at 8:45 pmI 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!
Sue
December 22, 2016 at 9:35 pmI 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.
Melissa
December 21, 2016 at 9:55 amThis does look fantastic! I’m wondering if I could use my gingerbread cookie recipe for the crust and it come out? Hmmmm
Sue
December 21, 2016 at 11:59 amI’m sure you could ~ go for it Melissa!
Lizzie
December 19, 2016 at 1:52 pmI 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.
Sue
December 19, 2016 at 2:10 pmOh gosh, is there a husband alive who ‘does beets’? And it’s such a shame 😉 Hope this pie doesn’t disappoint him, Lizzie 🙂
Lizzie
December 20, 2016 at 4:28 pmWhat 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).
Zsofi
December 4, 2016 at 12:11 pmabsolutely 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!!!
Sue
December 4, 2016 at 12:44 pmFabulous! I like your ingenuity with the stollen, too 🙂
Robyn
December 2, 2016 at 11:29 pmHi 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?
Willow | Will Cook For Friends
November 22, 2016 at 4:33 pmLady, 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?). 🙂
Mary Ann | The Beach House Kitchen
November 22, 2016 at 4:15 pmSounds absolutely delicious Sue! And that color!! Just gorgeous! Happy Thanksgiving!
grace
November 21, 2016 at 5:47 ampretty sure this is the prettiest pie ever made. i’d like to have several sweaters in that hue! 🙂
Sue
November 21, 2016 at 7:31 amhaha, me too!
Jennifer @ Seasons and Suppers
November 20, 2016 at 7:35 amThat colour is off the charts gorgeous! and the sugared cranberries and the gingersnap crust, well, it’s all just a perfect dessert centerpiece 🙂
Sue
November 20, 2016 at 8:11 amThanks Jennifer, I could stare at it all day!
Laura | Tutti Dolci
November 19, 2016 at 9:17 pmWhat a stunning pie, Sue! That color is fabulous!
Jules @ WolfItDown
November 19, 2016 at 5:19 pmHoly smoke! Definitely a show stopper at a dinner party! O.O It sounds amazing too 🙂
Susan
November 19, 2016 at 10:56 amHello, Gorgeous! Talk about a sexy-looking pie 🙂 I love making curds in the microwave – so easy and they turn out great. Love the pics!
Tara | Deliciously Declassified
November 19, 2016 at 9:05 amWow! 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 🙂
[email protected] is How I Cook
November 18, 2016 at 8:58 pmWinner, winner, chicken dinner! I’ll take the pie!
Sue
November 19, 2016 at 7:18 amMe too, every time 😉
Dawn @ Words Of Deliciousness
November 18, 2016 at 8:09 pmThe pie is gorgeous! I love the color and I love the cranberry filling. I am a big fan when it comes to cranberries.
Tricia @ Saving room for dessert
November 18, 2016 at 5:14 pmThis 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!
Penny
November 18, 2016 at 2:18 pmAll I can say is “Genius”! What a great riff on Thanksgiving ingredients. Will try at my earliest convenience. Thanks Sue.
Chris Scheuer
November 18, 2016 at 12:34 pmBeautiful, beautiful, beautiful! I want a dress in that gorgeous color! Love the crust and that cranberry curd sounds amazing!
Sue
November 18, 2016 at 2:11 pmHaha Chris, we need to go shopping for dresses, I want to match my pie too!
Susan
November 18, 2016 at 12:28 pmThis 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.
Sue
November 18, 2016 at 2:13 pmEnjoy Susan ~ I think I might make some gingersnaps this season for the blog…I’ll check out that recipe.
Schatzi49
November 18, 2016 at 11:39 amOh 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.
Sue
November 18, 2016 at 2:14 pmI’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.
Bita
November 18, 2016 at 11:24 amWow 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!!!
Sue
November 18, 2016 at 3:28 pmI’m a crumb crust kinda gal whenever I can justify it…they’re sooooo much easier.
2 sisters recipes
November 18, 2016 at 10:53 amSue 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!
Barbara
November 18, 2016 at 9:52 amLove 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!
Jolina
November 18, 2016 at 9:10 amOh 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!
Renz
November 18, 2016 at 8:40 amI would probably eat all the crust out quickly. It looks divine!!
Sue
November 18, 2016 at 8:45 amI know, I actually binge eat the cookies themselves…
Lisa @garlicandzest.com
November 18, 2016 at 8:33 amSue – 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!
Sue
November 18, 2016 at 8:48 amYou’re right on with the comment about the spice from the gingersnaps…that just makes the pie!
Tina Dawson | Love is in my Tummy
November 18, 2016 at 8:32 amWhat 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! 🙂
Sue
November 18, 2016 at 8:49 amI’m always looking out for the easiest way from A to B 😉
Sarah @ Champagne Tastes
November 18, 2016 at 8:31 amThis is GORGEOUS!!! I love cranberries– I never thought about turning them into a custard though!
Sue
November 18, 2016 at 8:50 amThanks Sarah ~ I’m turning them into just about everything these days, I can’t get enough.
Thais FK
November 18, 2016 at 8:23 amI 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 😀 Thank you for this post!
Sue
November 18, 2016 at 8:51 amOh that sounds great Thais, I don’t think I’ve ever had a fresh lingonberry, only in jam.
[email protected]'s Recipes
November 18, 2016 at 5:51 amHow gorgeous is that! I might make this for X’mas!! Can’t take my eyes off it :-))
Sue
November 18, 2016 at 8:51 am:)))