Irresistible Cranberry Pecan Pie to Elevate Your Holiday Feasts
This Cranberry Pecan Pie combines tart cranberries and rich pecans, making it a perfect dessert for 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.
Notes
Serve with a dollop of sweetened whipped cream for a delightful finish.