The moment the leaves begin to turn and the air carries a crisp hint of fall, I find myself craving a slice of something special. This Cranberry Pecan Pie bursts with flavor, harmoniously balancing the tartness of fresh cranberries with the buttery richness of pecans. The sweet aroma wafting from the oven is enough to lure anyone into the kitchen, making it perfect for holiday gatherings or cozy family dinners. What’s truly exciting about this pie is its versatility; whether you grab fresh cranberries or use frozen ones, the result is always a winning dessert. The flaky crust envelopes a custardy filling that not only delights the taste buds but also dazzles the eyes with vibrant colors. This pie doesn’t just satisfy your sweet tooth—it brings everyone together, making moments around the table all the more memorable. Ready to impress your loved ones this season? Let’s dive into making this irresistible treat!
Why Will You Love Cranberry Pecan Pie?
Deliciously Balanced: This pie masterfully combines sweet and tart flavors that will dance on your palate, pleasing everyone at your gathering.
Flexible Ingredients: Use either fresh or frozen cranberries, making it a year-round dessert option that adapts to your pantry’s contents!
Easy to Make: With straightforward instructions, even beginner bakers can create an impressive treat that looks fancy but is simple to whip up.
Crowd Pleaser: Perfect for holidays, cozy dinners, or potlucks, this pie will have everyone coming back for seconds.
Make Ahead: Bake it a day in advance to save time, allowing the flavors to deepen while you focus on other festive preparations.
Serve with Style: Top it off with whipped cream or a scoop of ice cream for a taste experience that elevates any meal.
Cranberry Pecan Pie Ingredients
For the Crust
- Shortening – Provides a flaky texture; substitute with unsalted butter or lard for a richer flavor.
- Salt – Enhances flavor; opt for kosher or table salt to suit your preference.
- All-purpose Flour – The foundation of the crust; King Arthur flour is highly recommended for the best results.
- Hot Water – Helps mix dry ingredients effectively; ensure it’s hot to develop better gluten.
- Buttermilk – Adds tenderness and a slight tang; can be substituted with milk mixed with vinegar if needed.
For the Filling
- Sugar – Sweetens the pie beautifully; brown sugar can be used for a deeper sweetness.
- Vanilla Extract – Lends aromatic flavor to the filling; pure vanilla extract is ideal for authenticity.
- Pecans – Adds richness and a delightful texture; be sure to use roughly chopped pecans for even distribution.
- Eggs – Provides structure and creates that custardy texture; ensure they are at room temperature for best results.
- Butter – Delivers richness to the filling; must be melted and slightly cooled before adding.
- Corn Syrup – Binds ingredients together; light or dark corn syrup works well, or you can substitute with maple syrup.
- Cranberries – Adds tartness and a pop of color; both fresh and thawed frozen cranberries will work brilliantly.
For Topping (Optional)
- Sweetened Whipped Cream – Complements the richness of the pie wonderfully; optional but a highly recommended addition when serving.
How to Make Cranberry Pecan Pie
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Prepare the crust: In a mixing bowl, combine shortening and buttermilk until smooth. Pour in the hot water and mix until fully incorporated. Gradually stir in flour and salt until a shaggy dough forms. Avoid overmixing to keep it flaky. Wrap in plastic and refrigerate for at least 4 hours or overnight.
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Make the filling: In a large bowl, whisk together the eggs, corn syrup, sugar, melted butter, and vanilla extract until smooth. Gently fold in the chopped pecans and cranberries, ensuring they’re evenly distributed throughout the mixture.
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Preheat the oven: Set your oven to 425°F. Roll out the chilled dough on a floured surface, then fit it into a 9-inch pie plate, crimping the edges for a decorative touch.
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Pour and bake: Carefully pour the filling into the crust. Bake for 10 minutes, then lower the temperature to 350°F and continue baking for an additional 35-40 minutes, until the center is slightly jiggly but set.
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Cool before serving: Let the pie cool on a wire rack for 2-3 hours. This resting time is crucial to allow the filling to set properly before slicing and serving.
Optional: Serve with a dollop of sweetened whipped cream for a delightful finish.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Cranberry Pecan Pie
Room Temperature: Keep the pie covered at room temperature for up to 2 days to maintain freshness and flavor.
Fridge: Store the pie in the refrigerator for up to 4 days. Warm individual slices in the microwave for 15-20 seconds before serving.
Freezer: Wrap the pie tightly in plastic wrap and then in foil to prevent freezer burn. It can be frozen for up to 2 months.
Thawing: To enjoy your frozen cranberry pecan pie, thaw it overnight in the fridge before serving for the best texture and taste.
Cranberry Pecan Pie Variations
Customize your Cranberry Pecan Pie to suit your taste, featuring fresh twists that excite the palate!
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Nut Alternatives: Swap pecans for walnuts or almonds for a unique flavor and texture profile. Each nut brings its own delightful crunch!
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Spicy Kick: Add a dash of cinnamon or nutmeg to the filling. These warm spices not only enhance the flavor but evoke comforting holiday memories.
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Maple Twist: Replace corn syrup with pure maple syrup for a deeper, more complex sweetness that pairs beautifully with cranberries.
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Gluten-Free Crust: Use a gluten-free flour blend instead of all-purpose flour for a gluten-free version of this delicious pie. Your guests will appreciate the thoughtfulness!
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Fruity Fusion: Introduce flavors by mixing in a handful of chopped apples or pears to the filling. This adds a touch of sweetness and variety to every bite.
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Chocolate Drizzle: Top with a light drizzle of melted dark chocolate after baking for an unexpected and decadent finish that chocolate lovers will adore.
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Citrus Zing: Grate some orange or lemon zest into the filling for a refreshing twist. The citrus notes will elevate the tartness of the cranberries beautifully.
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Nut-Free Option: For a nut-free version, simply omit the pecans and increase the cranberries for a fruit-forward delight that everyone can enjoy.
Make Ahead Options
These flavorful Cranberry Pecan Pies are perfect for busy home cooks looking to save time during the holiday rush! You can prepare the crust up to 24 hours in advance by mixing the dough, shaping it into a disk, wrapping it tightly, and refrigerating. Additionally, the filling can be whisked together and stored in the refrigerator for up to 3 days; just make sure to give it a good stir before pouring it into the prepared crust. When you’re ready to bake, simply roll out your chilled crust, fill it with the prepped mixture, and bake as directed. This way, you’ll have a stunning dessert ready to impress your family with minimal last-minute effort!
What to Serve with Cranberry Pecan Pie?
Elevate your holiday table with these delightful pairings that will complement every bite of this stunning dessert.
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Vanilla Ice Cream: The creamy sweetness contrasts beautifully with the tartness of the cranberries, adding a layer of indulgence to each slice.
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Sweetened Whipped Cream: This classic topping enriches the pie’s custard texture, making every bite feel luxurious and extra special.
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Coffee or Espresso: A warm cup beside your pie enhances the flavors, with the bitterness of coffee balancing the sweet and tart notes perfectly.
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Spiced Apple Cider: Served warm, this drink adds a festive autumnal aroma, harmonizing with the season’s flavors in the pie.
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Chocolate Chip Cookies: The chewy texture of cookies creates a delightful contrast to the flaky crust, offering an extra sweet treat for guests.
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Cranberry Orange Salad: A fresh, bright salad with citrusy notes cuts through the richness of the pie, serving as a refreshing palate cleanser.
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Pecan Pie Smoothie: Blend pecans, bananas, and a dash of maple for a nod to the pie in a lighter form—perfect for brunch gatherings!
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Cheese Plate: A selection of mild cheeses, like brie or goat cheese, provides a savory balance to the pie’s sweetness, inviting tableside conversation.
By incorporating these delightful options, you’ll create an unforgettable dining experience that celebrates the heartwarming flavors of the season!
Expert Tips for Cranberry Pecan Pie
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Blind Bake Crust: Always blind bake the crust for 10 minutes to prevent a soggy bottom, ensuring a perfectly crispy texture.
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Egg Mixing Tips: Mix the filling eggs only until combined to avoid air bubbles, which can create unwanted cracks in the pie’s surface.
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Cooling Time: Let the pie cool completely for at least 3-4 hours to achieve the ideal custardy set—this patience pays off in flavor and texture!
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Pecan Protection: Cover the pie loosely with foil during the last 15-20 minutes of baking to prevent the pecans from over-browning.
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Fruit Flexibility: Feel free to use frozen cranberries as a substitute for fresh ones; they yield equally delicious results in your cranberry pecan pie.
Cranberry Pecan Pie Recipe FAQs
What type of cranberries should I use for this pie?
Absolutely, you can use either fresh or frozen cranberries for this delightful pie! When using fresh cranberries, look for vibrant, plump berries without any dark spots or blemishes. If using frozen, ensure they are thawed and drained well to prevent excess moisture. Both options provide a beautiful tartness that perfectly complements the sweetness of the filling.
How should I store my Cranberry Pecan Pie?
To keep your pie fresh, cover it at room temperature for up to 2 days. If you’d like to keep it longer, refrigerate the pie for up to 4 days. When serving chilled slices, simply warm them in the microwave for 15-20 seconds to enhance the flavors!
Can I freeze Cranberry Pecan Pie, and how should I do it?
Definitely! You can freeze your pie to enjoy later. First, wrap it tightly in plastic wrap to prevent freezer burn, then place it in a foil-lined container or wrap it in foil as well. Your pie can be frozen for up to 2 months. When ready to serve, simply thaw it overnight in the fridge for the best texture and flavor.
What should I do if my pie filling seems too runny?
If your filling turns out runny, don’t worry! Let your pie cool completely on the wire rack for at least 3-4 hours, as this helps it set. If it’s still too soft, you might want to try adding a bit more cornstarch or reducing the liquid slightly in future batches. Remember, patience is key when it comes to letting the pie cool!
Are there any dietary considerations I should be aware of for this pie?
Yes, please ensure to check for nut allergies, as pecans are a primary ingredient in this pie. If you’re making this for someone with allergies, substitute the pecans with seeds such as pumpkin or sunflower seeds for a nut-free option. Also, if anyone in your gathering has gluten sensitivities, you can make a gluten-free crust by using a gluten-free flour blend.
How long does it take for the filling to set properly?
For optimal results, allow your Cranberry Pecan Pie to cool completely for 2-3 hours after baking. This cooling time is crucial for the custard filling to set properly without being runny. If you resist the urge to slice it too soon, you’ll be rewarded with a beautifully structured pie that slices beautifully!
Irresistible Cranberry Pecan Pie to Elevate Your Holiday Feasts
Equipment
- Mixing bowl
- pie plate
- Oven
- Whisk
- - Plastic wrap
- Wire rack
Ingredients
For the Crust
- 1 cup shortening or unsalted butter for a richer flavor
- 1/2 teaspoon salt kosher or table salt
- 2 cups all-purpose flour King Arthur flour recommended
- 4 tablespoons hot water
- 1/4 cup buttermilk or milk mixed with vinegar
For the Filling
- 1 cup sugar brown sugar can be used
- 1 teaspoon vanilla extract pure extract is ideal
- 1 cup pecans roughly chopped
- 3 large eggs room temperature
- 1/4 cup butter melted and slightly cooled
- 1/2 cup corn syrup light or dark
- 2 cups cranberries fresh or thawed frozen
For Topping (Optional)
- 1 cup sweetened whipped cream optional but recommended
Instructions
Steps to Make the Pie
- Prepare the crust: In a mixing bowl, combine shortening and buttermilk until smooth. Pour in the hot water and mix until fully incorporated. Gradually stir in flour and salt until a shaggy dough forms. Wrap in plastic and refrigerate for at least 4 hours or overnight.
- Make the filling: In a large bowl, whisk together the eggs, corn syrup, sugar, melted butter, and vanilla extract until smooth. Gently fold in the chopped pecans and cranberries.
- Preheat the oven: Set your oven to 425°F. Roll out the chilled dough on a floured surface, then fit it into a 9-inch pie plate.
- Pour and bake: Carefully pour the filling into the crust. Bake for 10 minutes, then lower the temperature to 350°F and continue baking for an additional 35-40 minutes until just set.
- Cool before serving: Let the pie cool on a wire rack for 2-3 hours before slicing and serving.