Description
This exquisite pie offers a masterful balance between the rich, deep caramel notes of toasted pecans and the bright, tart snap of fresh cranberries. Encased in a perfectly flaky, buttery crust, this dessert is a sophisticated centerpiece for any holiday celebration. Its straightforward preparation ensures bakery-quality results that will delight your guests, providing the ultimate comfort food experience that remains freezer-friendly for convenient holiday planning.
Ingredients
1.5 cups all-purpose flour
1 tbsp granulated sugar
0.5 tsp fine salt
10 tbsp unsalted butter (cold and cubed)
4-6 tbsp ice water
1.5 cups pecan halves
1.5 cups fresh cranberries
6 tbsp unsalted butter (for browning)
0.75 cup light brown sugar (packed)
1 tsp fresh orange zest
3 large eggs (room temperature)
0.75 cup light corn syrup
2 tsp pure vanilla extract
Instructions
Combine flour, sugar, and salt; cut in cold butter until pea-sized crumbs form.
Add ice water gradually until dough forms; wrap and chill for 1 hour.
Roll dough into a 13-inch circle, fit into a pie pan, and chill for 20 minutes.
Blind bake the crust with weights at 375°F for 20 minutes, then 8-10 minutes without weights.
Toast 1 cup of chopped pecans at 350°F for 6-8 minutes.
Brown 6 tbsp of butter in a saucepan, cool slightly, then whisk with brown sugar, eggs, corn syrup, vanilla, and orange zest.
Fold in toasted pecans and cranberries.
Pour filling into the blind-baked crust.
Bake at 350°F until the center is set, approximately 60-70 minutes.
Cool completely on a wire rack before serving.
Notes
Ensure all dairy is cold for the crust to maintain flakiness. The pie can be frozen once fully cooled; wrap tightly in plastic and foil. Serve at room temperature or slightly warmed.
- Prep Time: 45
- Cook Time: 90
- Category: Desserts & Sweets
- Method: Baking
- Cuisine: American