'Tis the season for giving. That's why today I'm sharing my recipe for this Cranberry Pecan Pie. It's a classic dessert with a tart new twist thanks to the addition of fresh cranberries. I know you are going to love it!
Course Dessert
Cuisine American
Keyword christmas, cranberries, cranberry, holiday, pecan pie, pie
Begin by preheating your oven to 425 degrees On a lightly floured surface, roll the dough into a 1/8-inch thick circle. Transfer to a 9-inch pie plate. Trim the dough and crimp the edges with a fork or your fingers.
In a large bowl, whisk together the corn syrup, eggs, sugar, butter, and vanilla extract. Stir in the cranberries and chopped pecans. Pour into the prepared crust.
Bake on the lower oven rack for 10 minutes and then reduce the heat to 350 degrees Bake 35-40 minutes, until the filling is almost set. (For a deep-dish pie, the entire baking time will be 50-55 minutes.) Cool completely on a wire rack.
Notes
*You can find my IBC's Go-To Pie Crust recipe here. You can also use your favorite recipe or store-bought crust.*This filling will fill a regular pie dish. If you want to make a deep-dish pie, you'll need 1.5 times the filling ingredients.