Nutrition balance score
Unbalanced
Glycemic Index
65
Moderate
Glycemic Load
53
High
Nutrition per serving
Calories613.6 kcal (31%)
Total Fat32 g (46%)
Carbs80.6 g (31%)
Sugars60.4 g (67%)
Protein5.6 g (11%)
Sodium258.3 mg (13%)
Fiber4.3 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Crust
1.5 sticksUnsalted butter
divided
⅜ cupGranulated sugar
2 TbspHoney
¾ tspBaking soda
¾ tspVanilla extract
¼ tspsalt
1 ½ cupsrye flour
Medium
Curd
4Eggs
1 stickUnsalted butter
cubed and cold
0.75 CupGranulated sugar
¼ tspsalt
12 ozCranberry
fresh
¼ cupWater
3 TbspLime zest
⅓ cupLime juice
fresh
4 tspCornstarch
1 CupGranulated sugar
2 TbspWater
Toppings
Instructions
Crust
Step 1
Mix half the butter (room temperature), sugar, honey, baking soda, vanilla, and salt in a stand mixer on medium speed until smooth and mixture lightens in color, about 2 minutes.
Step 2
Add rye flour and mix on low speed until fully Incorporated
Step 3
Place dough between two pieces of parchment paper and roll out to 1/4 inch thickness, then chill for 10 minutes.
Step 4
Peel off top layer of parchment paper and place it on a baking sheet. Add to the oven at 350° Fahrenheit until firm to the touch and deeply golden, 18 to 20 minutes.
Step 5
Transfer cookie to a wire rack and let cool completely until crisp, about 30 minutes. Leave the oven on.
Step 6
Break cooled cookie into small pieces and transfer to a food processor. Pulse until the cookies are broken up into five crumbs, 15 to 20 pulses.
Step 7
Measure two and a half cups of crumbs in place in a medium bowl. Toss the crumbs with the remaining crust butter, melted. Once completely mixed, press crumb mixture in an even layer into the bottom and sides of a 9-in pie plate. Bake until fragrant and just set, 10 to 15 minutes. Remove from the oven and completely cool on a wire rack, about 1 hour
Curd
Step 8
Bring cranberries, 3/4 cup sugar, and 1/4 cup water to a simmer in a medium pot over medium low heat. Cook, stirring occasionally, until liquid has mostly evaporated and mixtures are thick, jam-like consistency, 15 to 20 minutes. Transfer to a blender and let cool until just warm to the touch. About 30 minutes. Reserve the pot
Step 9
Whisk together lime zest and juice, cornstarch, and the remaining 2 tbsp of water in a medium bowl. Whisk in eggs. Add the lime mixture, salt, and remaining one cup of granulated sugar to the cooled cranberry mixture in the blender, and blend until smooth (about 30 seconds).
Step 10
Poor cranberry mixture into reserved pot and cook over medium low, whisking until thick bubbles boil up and the mixture is hot. 13 to 15 minutes.
Step 11
Remove from heat, whisking butter, a few cubes at a time until melted and smooth. Strain the curd by pressing it through a fine wire mesh. Strainer set over a medium bowl. Discard the remaining solids.
Step 12
Pour curd into cooled pie crust, smoothing the top with a spatula or knife. Place plastic wrap directly on the surface and refrigerate until curd is cold and set, at least 4 hours.
Step 13
Serve pie with whipped cream, garnish with pomegranate, blackberries and fresh lime zest.
