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Cranberry Pecan Pie Recipe
Servings: 8 servings
Ingredients
- One 9-inch pie crust made from Sweet Pastry Dough*
- 6 cups fresh cranberries about 1 ½ pounds, rinsed, picked over, and drained
- ⅓ cup granulated sugar
- ⅔ cup turbinado or light brown sugar
- 1 tablespoon finely grated peeled fresh ginger
- finely grated zest of 1 large orange
- ½ cup fresh orange juice strained before measuring
- 4 tablespoons unsalted butter cut into 5 or 6 pieces
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger I omitted this
- 1 cup pecan pieces coarsely chopped, divided
Instructions
- Combine the cranberries with the rest of the ingredients except the pecans in a large nonreactive saucepan. Bring the mixture to a simmer, stirring often, and cook at an active simmer until slightly thickened, about 5 minutes. Don’t overcook, or the filling will be hard after the pie is baked. Let cool.
- Set a rack at the lowest level in the oven and preheat to 375°F.
- Stir half of the pecans into the filling and pour it into the prepared pie crust. Smooth the surface and scatter the remaining pecans on top.
- Place the pan in the oven and decrease the temperature to 350°F. Bake until the crust is baked through and the pecans are toasted, 35 to 40 minutes.
- Cool the pie on a rack and serve it at room temperature.
- *If you want to make the cookie leaves for the top of the pie, you'll need to make two 9-inch pie crusts.