Almond Cranberry Curd Pie

Ingredients:

  • 12 oz Fresh Cranberries
  • 1 Orange
  • 0.75 cup Sugar
  • 1 stick Plant Butter
  • 2 Whole Eggs
  • 2 Egg Yolks ONLY
  • 1 tbsp Vanilla
  • 1 cup Almonds (Roasted, Unsalted)
  • 9 Whole Dates
  • 1 cup Cranberries
  • 0.5 cup Sugar
  • 3 tbsp Water
  • 0.5 cup Sugar

Directions:

Heat oven to 350°F.
In a food processor, pulse the almonds, dates, and 1 cup cranberries until finely ground and the mixture holds together when pressed.
Pour the crumbs into a pie plate and press firmly across the bottom and up the sides. Use a second pie plate to press the crust into a smooth, even layer.
Bake the crust for 10 minutes, then set aside to cool.
Zest the orange, then juice it. Combine the 12 ounces fresh cranberries, orange juice, orange zest, and ¾ cup sugar in a saucepan.
Cook over medium heat, stirring occasionally, until the cranberries burst and soften, about 10 minutes.
Purée the cranberry mixture until smooth, then press it through a fine-mesh strainer to remove the skins and seeds.
In a bowl, whisk together the whole eggs and egg yolks. Slowly whisk in a small amount of the warm cranberry mixture, then gradually whisk the tempered eggs back into the saucepan.
Cook over low heat, stirring constantly, until the curd thickens enough to coat the back of a spoon. Do not let it boil.
Remove from the heat. Stir in the butter a few pieces at a time until melted, then stir in the vanilla.
Pour the cranberry curd into the prepared almond crust. Bake at 350°F for 10 minutes.
Cool completely, then refrigerate until chilled and firmly set.
For the sugared cranberry garnish, combine ½ cup sugar and 3 tablespoons water in a small saucepan. Heat just until the sugar dissolves.
Remove from the heat, add additional fresh cranberries, and stir to coat. Let them sit in the syrup for about 10 minutes, then transfer them to a rack or parchment paper until tacky.
Roll the cranberries in the remaining ½ cup sugar and arrange them around the chilled pie.