Harvest Of FLAVOR

Rachel Johnson, Contributor

Holiday Cranberry Pie:

Serves: 10–12

Total cook time: 35–40 minutes

Crust:

4 ounces gingersnap cookies

1 cup pecans

4 tablespoons unsalted butter, melted

3 tablespoons light brown sugar

Filling:

1 (16-ounce) package frozen cranberries (set aside ½ cup for topping)

2 1/2 cups granulated sugar, divided

1/4 cup water

3 large eggs

2 large egg yolks

1/2 cup freshly squeezed lime juice

2 teaspoons finely grated lime zest, divided

¾ cup (1 1/2 sticks) unsalted butter, cut into small pieces

Crust:

1. Preheat oven to 350°F.

2. In a food processor, pulse cookies and pecans until finely ground (about 1 minute).

3. Add butter and brown sugar; pulse to combine.

4. Transfer to a 9-inch pie dish using a flat-bottomed measuring cup to help press the mix onto the bottom and up the sides of the dish.

5. Bake until toasted and firm (about 10 minutes).

Filling:

1. Heat a saucepan over medium-high heat; bring cranberries, 1 cup granulated sugar and 1/4 cup water to a boil.

2. Reduce heat; simmer until most of the liquid evaporates (about 15 minutes).

3. Let cool; puree in a blender until very smooth.

4. Place a heatproof bowl over a saucepan filled with simmering water (don’t let the bowl touch the water); add cranberry mixture, eggs, egg yolks, lime juice, 1/2 cup sugar and 1 teaspoon lime zest.

5. Cook, stirring frequently, until mixture thickens and coats spatula (about 8 to 10 minutes). Remove bowl from heat; let cool until warm.

6. Whisk in butter, one piece at a time. Scrape into crust; chill until firm (about 2 hours).

Topping:

Combine 1/2 cup sugar, 1/2 cup water and remaining

1/2 cup cranberries in a small saucepan over medium heat; stir until sugar dissolves.

Cook cranberries until just soft (about 1 minute).

Transfer cranberries to a wire rack to cool. Toss in remaining sugar and lime zest; use to decorate pie.

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