Lemon-Cranberry Pie Bars

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Baking pies for a large crowd can be intimidating and time-consuming, but Gail Simmons stopped by "Good Morning America" with Food & Wine's quick fix. By using an easy press-in crust and turning the pies into bars, you can feed large amounts of people with a lot less work. Try these simple lemon-cranberry pie bars this Thanksgiving.

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  • 1

Ingredients

  • 1 cup cranberries
  • 2 3/4 cups granulated sugar
  • Pinch of ground cloves
  • 1/4 cup water
  • 4 large eggs
  • 2 egg yolks
  • 1 teaspoon finely grated lemon zest
  • 1/2 cup fresh lemon juice
  • 3/4 cup all purpose flour
  • Baked Press-In Crust
  • Confectioners' sugar, for dusting

Preparation

Step 1

Cooking Directions

Preheat the oven to 350°. In a saucepan, simmer the cranberries with 1/4 cup of the sugar, the cloves and water over moderately low heat until the berries pop and the liquid thickens, about 8 minutes. Transfer to a blender and puree until smooth. Strain and press the puree through a fine sieve set over a bowl and let cool completely.

In a medium bowl, whisk the remaining 2 1/2 cups of sugar with the eggs, egg yolks, lemon zest, lemon juice and flour.

Mix 1 cup of the lemon filling into the cranberry puree; pour the rest of the lemon filling into the crust. Swirl in the cranberry-lemon mixture. Bake for 35 minutes, or until set. Transfer the pan to a rack; let cool. Dust with confectioners' sugar and serve.

Make Ahead: The bars can be refrigerated for up to 2 days. Serve chilled or at room temperature.

Recipe contributed by Sarah Jordan.

This recipe was styled by chef Karen Pickus for Good Morning America.

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