Cranberry Pecan Pie: Sweet-Tart Delight for Your Holiday Table
This delightful Cranberry Pecan Pie offers a charming balance of flavors, perfect for any holiday table.
Equipment
- Mixing bowl
- pie plate
- Rolling Pin
- Oven
Ingredients
For the Crust
- 1/2 cup shortening or unsalted butter
- 1/4 teaspoon salt
- 1 cup all-purpose flour or cake flour
- 3-4 tablespoons hot water or cold water
- 2 tablespoons buttermilk or milk with vinegar
For the Filling
- 3/4 cup sugar or brown sugar
- 1 teaspoon vanilla extract use pure for best results
- 1 cup pecans or walnuts
- 3 large eggs or egg substitute
- 1/4 cup butter or cream cheese
- 1/2 cup corn syrup or honey/maple syrup
- 1 cup cranberries fresh or frozen
Optional Topping
- 1 cup sweetened whipped cream or whipped coconut cream
Instructions
How to Make Cranberry Pecan Pie
- Prepare the Crust: In a large mixing bowl, beat together shortening and buttermilk until smooth. Mix in hot water, and combine with flour and salt until a shaggy dough forms. Chill the dough for at least 4 hours or overnight.
- Make the Filling: Whisk together the eggs, corn syrup, sugar, melted butter, and vanilla extract in a separate bowl until smooth. Gently fold in the pecans and cranberries.
- Roll and Shape the Dough: Lightly flour your surface and roll the chilled dough to about 1/8-inch thickness. Transfer it to a pie plate and crimp the edges.
- Pre-bake the Crust: Preheat your oven to 425°F. Bake the crust for 10 minutes to prevent sogginess.
- Fill and Bake: Pour the filling into the pre-baked crust. Lower the oven temperature to 350°F and bake for 35-40 minutes until the filling is slightly jiggly.
- Cool: Allow the pie to cool for 2-3 hours at room temperature before serving.
Notes
Serve with a dollop of sweetened whipped cream for an extra indulgent touch.