![]() If crust slides down sides, gently press back up. Bake until firm and slightly darkened in color, 10–15 minutes. Using a measuring cup, press firmly onto bottom and up sides of dish. Add butter and brown sugar pulse to combine. Pulse cookies in a food processor until very finely ground (you should have about 1 cup). ¾ cup (1 ½ sticks) lactose-free butter, at room temperature, cut into pieces finely grated lime zest, divided (plus more zest for serving) package fresh (or frozen, thawed) cranberries, plus 2 oz. gingersnap cookies (I ended up using gingerbread cookies)ġ 12-oz. ![]() This was really great and I’ll be making it again!Ĥ oz. I’d also save some lime zest to decorate the top of the pie those changes are reflected below. The only thing I’d change is that I’d halve the amount of cranberries for the topping (I had too many and didn’t use most of them in the picture). It would be perfect for the holidays, though I made it between Thanksgiving and Christmas (I swear, I’m catching up on this backlog of recipes!). Let sit at room temperature 2 hours before serving.This was one of the best things I’ve made in a long time! The recipe is from Bon Appétit. Cover once filling is firm and keep chilled. Top pie with cranberries serve with whipped cream.ĭo Ahead: Pie (without topping) can be made 2 days ahead. ![]() Toss remaining ½ cup granulated sugar and 1 tsp. Chill until no longer sticky, 20–30 minutes. Using a slotted spoon, transfer cranberries to a wire rack set inside a rimmed baking sheet. cranberries and cook until barely starting to soften, about 1 minute. Scrape into crust and chill until firm, about 2 hours.īring ½ cup granulated sugar and ½ cup water to a simmer in a small saucepan over medium heat, stirring to dissolve sugar. Using an electric mixer on medium-high, beat curd, adding butter a piece at a time and incorporating after each addition, until curd looks lighter in color and texture, about 5 minutes. Pour into different bowl to let cool until just warm. lime zest, whisking and stirring with a rubber spatula and scraping down sides of bowl often, until curd thickens and coats spatula, 8–10 minutes. Over double boiler, as the water comes to a simmer, add some puree, eggs, egg yolks, lemon zest, lime juice, salt, ½ cup sugar, and 1 tsp. Reduce heat simmer until cranberries burst and most of the liquid evaporates, 12–15 minutes. cranberries, 1 cup granulated sugar, and ¼ cup water to a boil in a large saucepan over medium-high. Separate 4 oz cranberries to reserve for topping. Store tightly wrapped at room temperature. Let cool.ĭo Ahead: Crust can be baked 1 day ahead. ![]() Preparation for Crust (If you want to cheat/don’t have time use a pre-made graham cracker crust) ¾ cup (1½ sticks) unsalted butter, room temperature, cut into pieces This would be perfect in the summer, if only you can find cranberries then! I made this pie the day before Thanksgiving and just let it chill it my fridge.Ĥ ounces gingersnap cookies (about 16 if using Nabisco)ġ6 oz total - 1 12-ounce package fresh (or frozen, thawed) cranberries, plus 4 ounces (about 1¼ cups) for servingĢ teaspoons finely grated lime zest, divided This luscious pie is a tart, refreshing treat after a heavy meal. When I came across this unique pie in Bon Appetit magazine, I knew it’d be perfect for a Thanksgiving dessert. ![]()
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