But thankfully, looks aren't the only thing this pie has going for it. I really think that when you bring this pie out of the fridge and set it on the table, your guests will immediately ooh and ahh based solely on the vibrant and festive color. But cranberry lime is one of the all-time greatest fruit combinations (cranberry lime rickeys, anyone?!). Isn't it just so festive and happy and cheery? Lots of people are all about cranberries at this time of year, but I don't think many of us also have limes on our mind. Doesn't that sound just beautiful?Ĭhill it for a few hours, sugar up a few cranberries for topping and this bright and cheery cranberry pie is all yours for the holidays. The basics of the recipe involve a simple gingersnap and pecan crust and a delightful cranberry puree turned into an indulgent cranberry lime curd. ![]() It will definitely be made again quite possibly for Christmas or Christmas Eve. I'm deeply immersed in a severe cranberry obsession right now and have always had a lotta lime love going on, so to me, this pie is perfection. I started it on Saturday night, in between going to get our Christmas tree, and finished it on Sunday morning. The directions looked a little complicated, but when I actually sat down and read them, I realized it was pretty simple. As soon as I saw it in the November issue of Bon Appétit, I knew I'd be making it. Don't get me wrong I find so much joy in creating recipes and experimenting in the kitchen, but it doesn't relax me like following a recipe does.Įnter this Cranberry-Lime Pie. I can turn on a podcast (Spilled Milk is my weekend jam!) and just do what I love. There's no stressing over how something will come out or seriously questioning yourself over whether to use a cup of flour or a cup and a quarter of flour (my brain does not do well in these situations). Actually following a recipe in the kitchen (especially from a trusted source) is so calming to me and puts me in a serious happy zone. I pick out a few fun recipes from magazines and cookbooks that I've been wanting to try and I focus on those. When that happens, I generally like to go back to basics and take a little break from trying to get too inventive. I don't know what my deal is, but I just haven't been able to get it together in the kitchen. In addition to spending one million hours holiday shopping, I've had a serious amount of recipe fails lately. And because I'm bragging so heavily, that means that the remaining 15% I have to do will probably majorly trip me up and keep me stressed up until Christmas Eve. Or why the one item I wanted to buy was the one item on the website not on sale. Or trying to determine how much more I had to purchase to get free shipping. I don't even want to tell you how late I stayed up on Black Friday waffling on every purchase I was about to make. It's part indecisiveness, part obsessiveness, and part just pure crazy, but I will take hours and hours to make a simple purchasing decision. Which means I can actually enjoy the holiday season instead of spending 94024 hours online clicking links and nonstop adding things and removing them from my shopping cart. And yes, I'm bragging about it!! Because this is the first time in my life I've ever had this much done this early. ![]() I hope I'm not jinxing myself, but I am like 85% done with my Christmas shopping. Whether you serve it on Thanksgiving or Christmas, your guests will love it! Chill uncovered.The perfect addition to your holiday table, this Cranberry-Lime Pie is the ideal combination of sweet and tart. DO AHEAD Tart can be made up to 8 hours ahead. Whisk to loosen and blend, adding water by teaspoonfuls if thick. Heat in microwave until jam is melted, about 15 seconds. Arrange blackberries in 2 concentric circles just inside edge of tart. Remove sides from tart pan and place crust on plate. Uncover crust and bake until golden brown, about 35 minutes. ![]() Break dough into pieces, then press dough evenly up sides and onto bottom of pan. Transfer dough to 9-inch-diameter tart pan with removable bottom. ![]() Using hands, knead in bowl just until dough comes together. Add flour and salt and mix on low speed until mixture resembles large peas. Using electric mixer, beat butter and sugar in medium bowl until well blended, 1 to 2 minutes. DO AHEAD Lime curd can be made up to 2 days ahead. Press plastic wrap directly onto surface of curd, covering completely. Add butter to warm strained curd let stand 1 minute, then whisk until blended and smooth. Immediately pour curd through prepared strainer set over bowl. Whisk constantly until curd thickens and instant-read thermometer inserted into curd registers 178☏ to 180☏, about 6 minutes. Set bowl over large saucepan of gently simmering water (do not allow bottom of bowl to touch water). Whisk eggs, egg yolks, and sugar in another medium metal bowl to blend. Set fine metal strainer over medium bowl and set aside.
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