Cranberry Pie
A glossy cranberry curd in a crisp gingersnap crust — quite possibly the prettiest pie ever invented, and a Thanksgiving showstopper.
In a nutshell: This authentic american cranberry pie comes together in just 4 hrs 55 mins using simple whole ingredients. The chef's secret: the skins are what make cranberry curd gritty, and a fine strainer is the difference. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
Cranberry pie: glossy cranberry curd baked in a crisp gingersnap crust. A stunning, tart-sweet Thanksgiving dessert centrepiece.
Key Equipment
- 9-inch pie dish
- Food processor
- Fine-mesh strainer
- Small saucepan
Chef's Pro-Tips
- Strain the cranberries properly: the skins are what make cranberry curd gritty, and a fine strainer is the difference between good and glossy.
- Stir the curd constantly and never let it boil: boiling scrambles the eggs, while patient stirring gives a silky, sliceable curd.
- Chill overnight if you can: 4 hours sets it, but overnight gives the cleanest slices and the glossiest finish.
Ingredients
8
servings
-
2 cups gingersnap cookie crumbs, about 30 cookies
-
5 tbsp butter, melted
-
12 oz fresh cranberries, 1 bag
-
1 cup granulated sugar, divided
-
½ cup water
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3 eggs, large, plus 2 yolks
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1 tbsp cornstarch
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1 tsp orange zest
-
2 tbsp orange juice, freshly squeezed
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¼ tsp kosher salt
-
1 cup heavy cream, whipped, for serving
-
½ cup sugared cranberries, for topping, optional
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Step-by-Step Instructions
Make the Crust
Preheat the oven to 350°F (175°C). Stir the gingersnap crumbs with the melted butter, press firmly into a 9-inch pie dish, and bake 10 minutes. Cool completely.
Cook the Cranberries
Simmer the cranberries with half a cup of sugar and the water for 10 minutes, until every berry has burst. Press through a fine strainer, discarding the skins, to get a smooth purée.
Make the Curd
Whisk the cranberry purée with the remaining sugar, eggs, yolks, cornstarch, orange zest, orange juice and salt. Cook over medium-low heat, stirring constantly, for 6-8 minutes until thick enough to coat a spoon. Do not boil.
Fill and Chill
Pour the hot curd into the cooled crust, smooth the top, and press plastic wrap directly onto the surface. Refrigerate for at least 4 hours, preferably overnight, until firmly set.
Serve
Slice with a hot, dry knife, wiping between cuts, and serve with whipped cream and sugared cranberries.
Chef Clara's Kitchen Picks
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Nordic Ware Naturals Half Sheet, 2-Pack
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Teak spoons gentle on cookware and built for daily stirring.
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Silicone whisks safe for nonstick pans, in two sizes.
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Stainless racks that fit half sheets – for cooling bakes and crisping roasts.
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Six speeds with a snap-on storage case for the beaters.
View on AmazonFrequently Asked Questions
Yes — use them straight from frozen, adding 2 extra minutes to the simmer. The curd tastes identical once strained.
It was undercooked or under-chilled. Cook until it coats a spoon thickly, then chill a full 4 hours — overnight is safest.
Yes — it is actually better made a day ahead. Keep it covered in the fridge for up to 3 days and top just before serving.
A graham cracker crust works well and tastes milder. A classic pastry crust is lovely too, but needs blind-baking first.
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