![]() ![]() I replaced pomegranate arils for the sugared cranberries on top. My friends won't stop asking me when I'm making it again. I'd be proud to bring this to a party.īrought this to a holiday party and it was DEVOURED. Great flavors all around, and the candy-like cranberries on top were delicious to look at (and eat!). And this pie was exactly that! Wonderfully tart and creamy and a super interesting crust. My husband and I made this for Thanksgiving, which was just us and no guests, but we still wanted to make food that looked as good as it tasted. Let sit at room temperature 2 hours before serving. Cover once filling is firm and keep chilled. Step 8ĭo Ahead: Pie (without topping) can be made 2 days ahead. Top pie with cranberries serve with whipped cream. 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. Step 6īring ½ cup granulated sugar and ½ cup water to a simmer in a small saucepan over medium heat, stirring to dissolve sugar. Scrape into crust and chill until firm, about 2 hours. 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. lime zest in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring with a rubber spatula and scraping down sides of bowl often, until curd thickens and coats spatula, 8–10 minutes. Step 4Ĭook purée, 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. Store tightly wrapped at room temperature.īring 12 oz. Step 2ĭo Ahead: Crust can be baked 1 day ahead. 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). Let cool completely before filling.Preheat oven to 350°. Press crumbs into a removable bottom tart pan (mine is 9 1/2″ size) and use a pint glass to tamp the crumbs into the edges. Drizzle the melted butter into the food processor, pulsing until the crust starts to clump together. In a food processor, buzz up the vanilla wafers, cinnamon and salt until finely ground. Ingredients: 1 regular sized box vanilla wafers, 1 teaspoon ground cinnamon, 1/2 teaspoon salt, 6 tablespoons melted butter.Look for only a slight, very stiff wobble. The recipe says bake for 10 minutes, I went 12 and wished I had done 14.I did add a drop or two of red food coloring to get it back to the pink it was before adding the eggs. The eggs will make the curd turn a slightly paler shade of pink.If you use orange juice (like out of a jug) a 1/2 cup is a good guess instead of wondering how much juice is “the juice of one orange”.Plus blending is what makes the color that shocking shade of pink. I can’t even imagine the madness of trying to push non-blended cranberries through a sieve. Use an immersion blender on the cranberry mixture while it’s still in the pot on the stove. ![]() I do have a few tips I followed that were super helpful from the comments section: I mean, does anyone? Who do they think we are, Rockefeller’s? You can find the NYT recipe here. He did ask for more crust, however, and that was the one thing I chose to do differently because I do not have hazelnuts laying around the house. This is a fun dessert to try but do be sure to also have a separate pumpkin/apple/chocolate pie on hand for your Turkey Day just in case your 3 year old puckers up in distaste. This post is my Thanksgiving recipe offering to you! A brightly colored (and gluten-free if you follow the NYT recipe) super (and I mean SUPER) tart, tart. ![]()
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