WANT TO SAVE THIS RECIPE?

Enter your email below and we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!

This Cranberry Pecan Pie is an easy-to-make pie made from fresh cranberries, crunchy pecans, and a sweet pie dough.

I was recently sent a beautiful cookbook, Nick Malgieri’s Pastry: Foolproof Recipes for the Home Cook. Nick is a best selling author of 12 cookbooks. His newest cookbook is filled with luscious, creative pastry recipes, along with great step by step photos and instructions.

Since Thanksgiving is next week, I was drawn to the cranberry pecan pie recipe. The cranberry filling is cooked on the stove with orange juice, orange zest, and sugar before adding the pecans and baking it in the oven.

However, Nick did include a warning with the recipe:

Warning: this pie has a tart and tangy filling that might not be sweet enough for some people. That said, I love the tangy quality of this filling and wouldn’t want it to be any other way. By the way, since the filling is cooked before the pie is baked, you can taste it and add a little more sugar if you want.

I tasted the filling before adding it to the crust and I really liked the tanginess of the filling. My husband did too, especially when served with a dollop of sweet whipped cream.

The filling is paired with a sweet pie crust that also helps balance out the tanginess of the filling. I didn’t expect to like the crust as much as I did. I generally prefer a super flaky pie crust to a sweet crust, but I have to admit I loved this sweet crust paired with the tart filling.

The pie in the cookbook has a simple crust, but I was inspired to do a leaf design on top by a pie I saw in Martha Stewart Living. I bought some little leaf cookie cutters at Zurchers, then used a butter knife to make the veins in the leaves. I egg washed the leaves and sprinkled them with coarse sugar. After baking, the leaves tasted a little bit like shortbread cookies.

Cranberry Pecan Pie - an easy to make pie made with fresh cranberries, crunchy pecans and a sweet pie dough.

My husband and I were the only two who got to taste the pie. I only cut out one piece so we could review it for this post. Then I wrapped the pie up tightly with plastic wrap and popped it in the freeze to serve on Thanksgiving.

I wasn’t planning on saving it for Thanksgiving, but it looked so pretty, and when my daughter saw the pie on Instagram she asked if it was for Thanksgiving. So I told her yes, and froze it for her before her brothers quickly devoured it.

This pie is perfect for Thanksgiving, and I’m sure your family will devour it too.

WANT TO SAVE THIS RECIPE?

Enter your email below and we will send it straight to your inbox. Plus you will get great new recipes from us every week!

Print Recipe Pin Recipe Rate this Recipe

5 from 1 vote