cranberry pecan pie

Name: Cranberry Pecan Pie
Cook time: 50 min
Cuisine: American
Ingredients: ## CRUST; 6 tablespoon(s) butter, cold; 1 1/2 teaspoon(s) buttermilk; 2 tablespoon(s) hot water; 1 cup(s) flour; 1/2 teaspoon(s) salt; ## FILLING; 1 cup(s) corn syrup; 2/3 cup(s) sugar; 1/4 cup(s) butter, room temperature; 3 - eggs; 1 teaspoon(s) vanilla; 2 cup(s) cranberries, whole fresh or frozen (unthawed); 1 cup(s) pecans, chopped coarsely

(1 RATING)

32 Pinches 1 Photo

Sheryl Faulkner

Beaverton, OR

Updated on Oct 16, 2011

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

Rate

prep time

cook time 50 Min

method Bake

yield

Ingredients

CRUST
6 tablespoons butter, cold
1 1/2 teaspoons buttermilk
2 tablespoons hot water
1 cup flour
1/2 teaspoon salt
FILLING
1 cup corn syrup
2/3 cup sugar
1/4 cup butter, room temperature
3 - eggs
1 teaspoon vanilla
2 cups cranberries, whole fresh or frozen (unthawed)
1 cup pecans, chopped coarsely

How To Make cranberry pecan pie

Step 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.

Step 2

FOR THE FILLING: Combine all ingredients EXCEPT the cranberries and pecans.Stir until well blended. Gently stir in cranberries and pecans.
Step 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.
Step 4

Serve with a dollop of vanilla or rum-flavored whip cream. Or a good-quality vanilla ice cream.
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