Tart yet sweet, with hints of citrus and spice, this Cranberry Pie With Hazelnut Cookie Crust is both stunning and festive. Cranberry orange curd is set inside Biscoff cookie and hazelnut crust.
Preheat the oven to 350 degrees. Put the hazelnuts in a single layer onto a cookie sheet. Roast them for 12- 15 minutes, or until golden brown and fragrant. Then allow them to cool while you gather your ingredients.
Melt butter. Stir in a splash of vanilla extract and set butter aside.
Use a food processor to grind up the Biscoff cookies and toasted hazelnuts.
Then add the brown sugar and zest of half an orange. Pulse a few times to combine. Then add melted butter and blitz just to incorporate it in. Dump the crust contents into a 9 inch pie pan.
Use your fingers to press it up the sides and bottom of pie plate.
Bake for 10-12 minutes. Set aside to cool while you make the cranberry curd filing.
First, add cranberries to a heavy bottom saucepan set over medium heat. Add sugar, orange juice, and water. Give it a stir.
Once the sugar dissolves it will start bubbling. Grate in fresh ginger and or orange zest. Stir. It take about 10 minutes to cook the cranberry mixture.
Remove from heat and Whisk in room temperature butter.
Remove from the heat, allow to cool for a few minutes before using an immersion blender to make purée. You can also use a blender or food processor.
Meanwhile, whisk up the egg yolks and whole eggs. Reserve the egg whites for the meringue topping, if using.
Once the cranberries are blended, put the mixture back into the saucepan onto medium low heat. Briskly temper in the eggs. Whisk the mixture while drizzling in the eggs and whisk constantly.
Whisk in heavy cream. Cook this mixture on medium low heat for 8-10 minutes until thick, stirring the whole time.
Then you will pour the cranberry curd through a mesh sieve directly into the pie crust. Set this aside while you make the meringue topping. *If using whipped cream instead of meringue, bake this pie for 10 minutes. Then chill at room temperature for 1 hour before cooling in fridge at least 2 hours
MERINGUE OR WHIPPED CREAM TOPPING
NOTE: This cranberry pie also tastes amazing topped with dollops of freshly whipped cream. If you would like to go this route, it is more like a Key Lime Pie. So if desired, save your leftover egg whites for Italian Meringue Buttercream and go for whipped cream!
If you opt for a whipped cream topping, bake the cranberry pie for 10 minutes immediately after pouring the filling into the crust. Then allow to cool to room temperature before chilling in the refrigerator for 3 hours or overnight. When you are ready to serve, simply use a hand mixer to beat 1/2 cup of heavy whipping cream with 1 tablespoon of granulated sugar and 1/4 teaspoon of pure vanilla extract. Beat until stiff peaks form. Then top the cranberry pie with hazelnut cookie crust and serve.
To make the meringue, do as follows. Do note that Meringue topped pie is best served the day it’s made. See notes below.
To prepare the meringue topping, use a hand mixer to beat the leftover egg whites and 1/8 teaspoon of cream of tartar in a large bowl. As it gets foamy, gradually add in 1/2 cup of sugar. Continue whipping until stiff peaks form.
Then either use a piping bag fitted with the star attachment, or spoon, to decorate the cranberry pie with meringue.
Bake the cranberry pie with meringue topping for about 10-12 minutes. Allow it to cool completely before slicing and serving. *If you do this meringue topped route, the meringue may weep if left chilling overnight. So when I make this as a make-ahead holiday pie, I go the whipped cream route.