Cranberries add a unique twist to traditional pecan pie filling in this recipe. Sometimes, pecan pie can be overly rich or sweet, a little over the top. Tart fruity cranberries are a perfect counterpoint to the sweetness. How long it takes: just under an hour Equipment you’ll need: pie dish or pan Servings: 8 This cranberry pie is really gorgeous with crimson cranberries glowing in the sugary glaze, much more striking than plain pecan pie. You’ll find that the cranberries on the top of the pie turn a deep maroon color as they roast in the oven.
About Cranberry Pecan Pie
Cranberry pecan pie is a pretty easy pie to make, especially if you use a pre-made crust. If you like to make your own crust from scratch, kudos to you. If you’d rather save a little time and use a pre-made crust, frozen or refrigerated, that’s fine, too. With the crust made, you’ll only need about 10 minutes to get this pie in the oven. That’s about as easy as it gets!
How To Make Cranberry Pecan Pie
Let’s get started! Mix the pecans and cranberries together and put them into the pie shell first. Then basically, you just mix everything else together and pour it over the berries and nuts. Super easy! For a crisp bottom crust, bake the pie on a lower rack in the oven. Start the pie in a preheated oven set at 425°F, bake for ten minutes, then turn the oven down to 350°F and continue baking for an additional 35 to 40 minutes. This method works well for most baked pies and saves you the trouble of blind baking the crust. Serve the pie with a scoop of vanilla ice cream or a spoonful of whipped cream. It’s good without any embellishment, too.
Make It Your Own
Cranberry walnut pie: If you happen to have a lot of walnuts or don’t care for pecans, you can easily replace the pecans with walnuts. Fancy it up: Get creative and add pastry cutouts to the top of the pie. You’ll need additional pastry and pastry cutters. Nut-free alternative: For a nut-free and lower calorie alternative to this recipe, try my cranberry clafoutis, a creamy custard-like dessert.
More Cranberry Recipes
Cranberries are seasonal so you’ll find plenty of them in grocery stores right now. Pick up a few extra bags and freeze them to use later. They are so good for you and are easy to use, no peeling or chopping. I love cranberry coffee cake with orange and cardamom, it’s one of my favorites. Sugared cranberries are so pretty on a charcuterie board and are a perfect garnish for a cranberry margarita. And of course, for Thanksgiving you have to have cranberry sauce. Say no to the can and try this easy cinnamon apple cranberry sauce or orange cranberry sauce with cardamom. Beautiful jewel-like cranberry sauce with roasted grapes, apples, and shallots is so flavorful and unique, it may outshine your turkey!
Make-Ahead Idea
Cranberry pecan pie can be made ahead and frozen for up to 2 months. Cool the baked pie completely, then store in an airtight bag in the freezer. When ready to use, thaw the pie in the refrigerator overnight. If you like, it can be put into a warm oven to reheat it a bit.
Does Pecan Pie Have To Be Refrigerated?
According to the USDA, you should store your pie in the refrigerator because it contains cooked eggs. It can be left on the counter, covered, for up to 2 hours but after that, stick it in the fridge. It will keep for 3 to 4 days. Why is store-bought pecan pie not refrigerated? The pie you bought at the store most likely has preservatives added to make it shelf-stable and that’s why it doesn’t have to be refrigerated. Quick-Start Guide!
