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cranberry pecan pie

(1 rating)
athestove avatar
Recipe by
Sheryl Faulkner
@athestove
Beaverton, OR

I've been thinking/planning Thanksgiving this year and tho't maybe someone else might like this recipe, as well. My recipe notes say I've been making this since 2004.I think it came from Taste of Home. I'm sure I've not missed a Thanksgiving where we haven't had this on the dessert table, since then.A perfect blend of tart and sweet, with a wonderful crust made flakier with buttermilk.(I've never had an easier crust to work with) It's delicious with a dollop of whipped cream and a cup of black tea. (and a thin slice of pumpkin pie alongside, for those of us who can't choose just one desse

(1 rating)
cook time 50 Min
method Bake

Ingredients For cranberry pecan pie

  • CRUST
  • 6 Tbsp
    butter, cold
  • 1 1/2 tsp
    buttermilk
  • 2 Tbsp
    hot water
  • 1 c
    flour
  • 1/2 tsp
    salt
  • FILLING
  • 1 c
    corn syrup
  • 2/3 c
    sugar
  • 1/4 c
    butter, room temperature
  • 3
    eggs
  • 1 tsp
    vanilla
  • 2 c
    cranberries, whole fresh or frozen (unthawed)
  • 1 c
    pecans, chopped coarsely

How To Make cranberry pecan pie

  • 1
    FOR THE CRUST: Place all ingredients in the large work bowl of a food processor. Process just until it begins to form a ball. Remove from work bowl and press into a 4" disc. Wrap in saran wrap. Refrigerate at least 2 hours until firm.Remove from fridge. Allow to warm at room temp a few minutes, just until rollable. Roll out to fit a 9" pie plate. Set aside while you prepare the filling.
  • 2
    FOR THE FILLING: Combine all ingredients EXCEPT the cranberries and pecans.Stir until well blended. Gently stir in cranberries and pecans.
  • 3
    Pour into prepared pie shell. Bake at 425 for 10 mins. Reduce heat to 325, bake an additional 35-40 mins. I bake this until the center seems 'set'.It will still 'jiggle' a little when touched, but should not be 'mushy'. Remove from oven and cool to room temperature.I also like to sprinkle the top with just a touch of sugar as soon as it comes out of the oven. This gives it a little holiday sparkle. Refrigerate at least 4 hours before serving. Can be served chilled or at room temperature.
  • 4
    Serve with a dollop of vanilla or rum-flavored whip cream. Or a good-quality vanilla ice cream.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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