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Pecan pie  for Thanksgiving
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Cranberry Pecan Pie Recipe

Cook Time40 mins
Total Time40 mins
Course: Dessert
Servings: 8 servings
Author: Barbara Schieving


  • One 9-inch pie crust made from Sweet Pastry Dough*
  • 6 cups fresh cranberries about 1 ½ pounds, rinsed, picked over, and drained
  • cup granulated sugar
  • 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


  • 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.