Cranberry Gingersnap Pie




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Cranberry Gingersnap Pie ~ theviewfromgreatisand.com

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!

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

I’m all for tradition, and in my house, the tradition is 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 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 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.

*This recipe is slightly adapted from bon appétit

Cranberry Gingersnap Pie

Cranberry Gingersnap Pie

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
  • 1/2 stick (4 Tbsp) unsalted butter, at room temp and cut in pieces
    garnish
  • sugared cranberries
  • fresh thyme sprigs or mint leaves

Instructions

  1. Set oven to 350F
  2. 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.
  3. Pat the crust into a 9 inch pie plate, and up the sides. Bake for 10-12 minutes. Set aside to cool.
  4. 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.
  5. 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!
  6. Push the curd through a mesh strainer, using the back of a spoon to get it all through.
  7. 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.
  8. Pour the curd into the pie crust and smooth out evenly. Chill the pie until it is firm, about 2 hours or so.
  9. Decorate with sugared cranberries if you like.
  10. To make sugared cranberries, roll damp cranberries in granulated sugar and let dry.

Make it your own ~

  • Any firm curd will work in this pie, so feel free to experiment.

 

 

don’t forget to pin this 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! #pie #cranberries #holidays #Thanksgiving #thanksgivingpie #holidaydessert #crumbcrust #cranberrycurd #cranberrypie @gingernsapcrust #gingersnaps #recipe #curd

 

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! #pie #cranberries #holidays #Thanksgiving #thanksgivingpie #holidaydessert #crumbcrust #cranberrycurd #cranberrypie @gingernsapcrust #gingersnaps #recipe #curd

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160 Comments

  • Reply
    Cranberry Gingersnap Pie – Palm & Mag.
    November 20, 2018 at 5:17 pm

    […] beginning this journey with a stunning (and surprisingly easy) cranberry gingersnap pie. Tis the season, right? Also, cranberries are on sale, so it’s a win-win! I love the tart […]

  • 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
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    November 16, 2018 at 2:15 am

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  • 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
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    November 4, 2018 at 5:33 am

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