Cranberry Pecan Pie: Sweet-Tart Bliss Perfect for Fall
Enjoy the festive blend of sweet pecans and tart cranberries in this delightful Cranberry Pecan Pie, perfect for fall gatherings.
Equipment
- - Pie plate
- - Mixing bowl
- Whisk
- Rolling Pin
Ingredients
For the Crust
- 6 tbsp Shortening Provides flakiness to the pie crust; substitute with butter for a richer flavor.
- 1/2 tsp Salt Enhances overall flavor balance.
- 1 cup All-Purpose Flour Forms the structure of the pie crust; use whole wheat flour for a healthier option.
- 2 tbsp Hot Water Hydrates the flour to bind the crust; can substitute with cold water if necessary.
- 1.5 tsp Buttermilk Gives the crust a tender texture; milk can be used as an alternative.
For the Filling
- 2/3 cup Sugar Sweetens the filling; brown sugar can add depth of flavor.
- 1 tsp Vanilla Extract Adds aromatic sweetness; use pure vanilla for best results.
- 1 cup Pecans Provides crunch and richness; can substitute with walnuts or skip if nut-free.
- 3 Eggs Binds the filling; for a vegan option, consider using flax eggs.
- 1/4 cup Melted Butter Contributes to the filling's richness; substitute with coconut oil for a dairy-free version.
- 1 cup Corn Syrup Adds sweetness and helps set the filling; maple syrup can be a substitute for a different flavor profile.
- 2 cups Cranberries Offers tartness; frozen cranberries must be thawed and drained before use.
Optional Topping
- Sweetened Whipped Cream Enhances the pie for serving and adds creaminess.
Instructions
How to Make Cranberry Pecan Pie
- Prepare Crust: Beat together shortening and buttermilk until well combined. Gradually add hot water, mixing until a shaggy dough forms. Chill the dough for at least 4 hours to ensure flaky crust.
- Make Filling: In a large bowl, whisk together eggs, corn syrup, sugar, melted butter, and vanilla until smooth. Gently fold in the chopped pecans and cranberries for that delightful sweet-tart filling.
- Preheat Oven: Set your oven to 425°F to get it nice and hot for baking.
- Shape Dough: Roll out the chilled dough to about 1/8-inch thickness. Carefully place it in a pie plate and crimp the edges for a decorative touch. Chill the crust for another 15 minutes.
- Bake: Pour the filling into the crust and bake for 10 minutes at 425°F. After that, reduce the temperature to 350°F and continue to bake for 35-40 minutes until the pie is set but still has a slight jiggle in the center.
- Cool: Let the pie cool on a wire rack for 2-3 hours before slicing, allowing the filling to firm up beautifully.
Notes
Top with sweetened whipped cream for an added layer of deliciousness!