Cranberry Pecan Pie

Cranberry Pecan pie - whole

What is the traditional pie served at Thanksgiving? Pumpkin? Pecan? Chocolate Pecan? Apple? All true! But this year, how about trying something new and different, yet using some of the traditional Thanksgiving ingredients: Cranberries and Pecans!

They really do go well together and the softness of the pecans and the sweet tartness of the cranberry filling just make your mouth ask for more! It’s really simple to make! You can fancy it up with a lattice topping or even with a streusel topping if you want – but the simplicity of it plain, perhaps warm and topped with some French Vanilla or Egg Nog ice cream or some lightly vanilla flavored whipped cream … I better stop now because I am drooling all over my keyboard!

Go ahead and make one of the traditional ones … but give this one a try! I won’t be surprised if IT becomes an asked for fave for the next year’s Thanksgiving dinner!

Cranberry Pecan Pie

  • 3 large eggs
  • 1 cup light corn syrup
  • 1 cup sugar
  • 1-1/2 tsp. pure vanilla
  • 1-1/4 cups cranberries (fresh or frozen), rinsed
  • 1 cup pecan halves
  • Unbaked pastry for 9” single crust pie
  • Vanilla ice cream, optional
  • Whipped cream, optional

Preheat oven to 350. Line a 9” pie plate with pastry and crimp edges so they look pretty.

(If you want a lattice top, you will need a 2nd sheet of pastry, cut into equal width strips and inter-weave them over the top after the filling has been added to the pie and before it is baked.)

In large bowl of stand mixer, combine eggs, corn syrup, and sugar and beat on medium until sugar is completely dissolved. Add vanilla and stir in. Stir in cranberries and pecans. Pour into prepared pie shell. (If you are making a lattice top, start weaving your lattice at this point. When lattice is finished, crimp lattice edges into edges. Brush lattice top with a little water or milk and sprinkle lightly with sugar.)

Place pie in the preheated oven and bake until filling is set when pan is gently shaken, about 55 – 60 minutes. If you’ve topped it with a lattice top, the top crust should be golden brown.

Let cool at least 30 minutes. Serve warm or cool. If making ahead, cover and let stand up to 1 day. Cut into wedges and serve plain or with ice cream or whipped cream.

Makes 8 to 10 servings.

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One Response to Cranberry Pecan Pie

  1. Pauline LEBER says:

    Looks good but do you think you can freeze it.

    Sent from my iPad

    >

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