Cranberry Pecan Pie Recipes

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CRANBERRY PECAN PIE



Cranberry Pecan Pie image

I first prepared this pie at Thanksgiving to share with my co-workers. It was such a success! Now I freeze cranberries while they are in season so that I can make it year-round. -Dawn Liet Hartman, Mifflinburg, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 14

6 tablespoons shortening
1-1/2 teaspoons buttermilk
2 tablespoons hot water
1 cup all-purpose flour
1/2 teaspoon salt
FILLING:
3 large eggs
1 cup light or dark corn syrup
2/3 cup sugar
1/4 cup butter, melted
1 teaspoon vanilla extract
2 cups fresh or frozen cranberries, thawed
1 cup chopped pecans
Sweetened whipped cream, optional

Steps:

  • Beat shortening and buttermilk until blended. Gradually add water, beating until light and fluffy. Beat in flour and salt. Shape into a disk. Wrap in plastic; refrigerate 4 hours or overnight. , Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edge., In a large bowl, whisk first 5 filling ingredients until blended. Stir in cranberries and pecans. Pour into crust., Bake on a lower oven rack 10 minutes. Reduce oven setting to 350°; bake until filling is almost set, 35-40 minutes. Cool completely on a wire rack. Refrigerate, covered, overnight before serving. If desired, serve with whipped cream.

Nutrition Facts : Calories 514 calories, Fat 27g fat (7g saturated fat), Cholesterol 85mg cholesterol, Sodium 250mg sodium, Carbohydrate 68g carbohydrate (52g sugars, Fiber 3g fiber), Protein 5g protein.

CRANBERRY-PECAN PEAR PIE



Cranberry-Pecan Pear Pie image

This is one of my favorite pies to make in the fall. The spiced filling pairs perfectly with the buttery, flaky crust. I always make two of these luscious pies-one is never enough. -Frances Benthin, Scio, Oregon

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 8 servings.

Number Of Ingredients 15

2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup cold butter, cubed
6 tablespoons cold water
FILLING:
4 cups sliced peeled fresh pears (about 5 medium)
1/2 cup chopped dried cranberries
1/2 cup chopped pecans
1/2 cup honey
1/4 cup butter, melted
3 tablespoons cornstarch
2 tablespoons grated lemon zest
1 teaspoon ground cinnamon
1 tablespoon milk
1-1/2 teaspoons sugar

Steps:

  • In a large bowl, combine flour and salt. Cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Roll out half of the pastry to fit a 9-in. pie plate; transfer pastry to pie plate., In a large bowl, combine the pears, cranberries, pecans, honey, butter, cornstarch, lemon zest and cinnamon; pour into crust. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Brush with milk; sprinkle with sugar. , Bake at 400° for 15 minutes. Reduce heat to 350°; bake 40-50 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Nutrition Facts : Calories 518 calories, Fat 29g fat (15g saturated fat), Cholesterol 60mg cholesterol, Sodium 312mg sodium, Carbohydrate 65g carbohydrate (32g sugars, Fiber 5g fiber), Protein 5g protein.

PECAN-CRANBERRY GALETTE



Pecan-Cranberry Galette image

A whole pecan pie is a lot of work if you're just serving dessert to two or four people. Instead, make this elegant little galette studded with whiskey-soaked cranberries.

Provided by Anna Stockwell

Categories     Dessert     Pecan     Cinnamon     Butter     Cranberry     Whiskey     Egg     Thanksgiving

Yield 2-4 servings

Number Of Ingredients 18

For the dough:
3/4 cup all-purpose flour
2 Tbsp. pecan halves
1 Tbsp. granulated sugar
1/4 tsp. ground cinnamon
1/4 tsp. kosher salt
5 Tbsp. cold unsalted butter, cut into pieces
For the filling and assembly:
1/2 cup dried cranberries
1/3 cup whiskey or brandy
1 large egg
1/2 cup (packed) light or dark brown sugar
2 Tbsp. butter, melted
1/8 tsp. kosher salt
1 cup pecan halves
All-purpose flour (for dusting)
Coarse or granulated sugar (for sprinkling)
Whipped cream, ice cream, or crème fraîche (for serving)

Steps:

  • Make the dough:
  • Pulse flour, pecans, granulated sugar, cinnamon, and salt in a food processor until pecans are finely ground. Add butter and pulse until sandy. With the motor running, slowly pour in 1 Tbsp. cold water, then pulse until dough starts to clump together. Form into a ball with your hands. Tightly wrap in plastic and chill at least 1 hour or up to 2 days.
  • Make the filling and assemble:
  • Preheat oven to 350°F. Bring cranberries and whiskey to a boil in a small saucepan over medium heat (or microwave in a small heatproof bowl). Remove from heat and let sit 10 minutes. Strain cranberries through a fine-mesh sieve, discarding (or drinking) the booze.
  • Whisk egg in a large bowl. Set aside about 1 tsp. beaten egg in a small bowl to use for brushing crust. Whisk brown sugar, butter, and salt into remaining egg in large bowl until smooth, then stir in cranberries and pecans.
  • Let dough sit at room temperature 10 minutes. Roll out dough on a lightly floured work surface to an approximately 11" round. Don't worry if your circle isn't perfect or the edges are cracked-that's okay. Transfer to a parchment-lined rimmed baking sheet.
  • Spoon filling onto center of dough, leaving a 2" border. Fold dough up and over filling, overlapping slightly and using parchment to help lift the dough. Brush dough with reserved egg wash, then sprinkle generously with coarse sugar. Chill for 10 minutes.
  • Bake galette until filling is puffed and set and crust is golden brown, 25-30 minutes. If some of the filling leaks out, don't worry-just trim that off before serving. Let galette cool slightly. Serve with whipped cream.

CRANBERRY AND WHITE CHOCOLATE PECAN PIE



Cranberry and White Chocolate Pecan Pie image

Provided by Food Network

Categories     dessert

Time 57m

Yield 12 servings

Number Of Ingredients 9

1 pie crust (for double crust 9-inch pie)
1 1/3 cups cranberries, fresh or frozen
1 cup halved pecans
1 cup white chocolate or vanilla flavored chips
3 eggs
3/4 cup firmly packed brown sugar
3/4 cup light corn syrup
3 tablespoons all-purpose flour
1 teaspoon grated orange peel

Steps:

  • Preheat oven to 400 degrees F.
  • Roll out the bottom crust and arrange in a 9-inch pie pan. Layer cranberries, pecans and chips in the crust-lined pan. In a large bowl, beat the eggs. Add brown sugar, syrup, flour, and orange peel and blend well. Pour over cranberry mixture. Bake for 35 to 40 minutes or until crust is golden brown and filling is set in center. Cover with spray-coated foil after 25 minutes of baking. Cool completely, approximately 2 hours. If desired, serve with whipped cream. Garnish as desired. Store in refrigerator.

PEAR CRANBERRY PIE



Pear Cranberry Pie image

Provided by Alton Brown

Categories     dessert

Time 9h45m

Yield 10 servings

Number Of Ingredients 15

6 ounces unsalted butter, cut into 1/2-inch pieces
2 ounces vegetable shortening, cut into 1/2-inch pieces
5 to 7 tablespoons cranberry juice
12 ounces all-purpose flour, about 2 3/4 cups, plus extra for dusting
1 teaspoon table salt
1 tablespoon granulated sugar
3 to 3 1/2-pounds pears, a mixture of Bartlett, Bosc and/or Anjou
1/2 cup sugar, divided
6 ounces dried cranberries
3 tablespoons tapioca flour
2 tablespoons cranberry jam
1 tablespoon cranberry juice
2 teaspoons freshly squeezed lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground nutmeg

Steps:

  • For the crust
  • Place the butter, shortening and cranberry juice into the refrigerator for 1 hour.
  • In the bowl of a food processor, combine the flour salt and sugar by pulsing 3 to 4 times. Add the butter and pulse 5 to 6 times until the texture looks mealy. Add the shortening and pulse another 3 to 4 times until incorporated.
  • Remove the lid of the food processor and sprinkle in 5 tablespoons of the cranberry juice. Replace the lid and pulse 5 times. Add more cranberry juice as needed, and pulse again until the mixture holds together when squeezed. Weight the dough and divide in half. Shape each half into a disk, wrap in plastic wrap and refrigerate for at least 1 hour and up to overnight.
  • Peel and core the pears. Slice into 1/4 to 1/2-inch thick wedges. Toss all of the pears with 1/4 cup of the sugar, place in a colander set over a large bowl and allow to drain for 1 1/2 hours.
  • Transfer the drained liquid to a small saucepan, place over medium heat and reduce to 2 tablespoons. Set aside to cool. Toss the pears with the remaining sugar, cranberries, tapioca flour, jam, cranberry juice, lemon juice, salt and nutmeg.
  • For assembling and baking the pie:
  • Preheat oven to 425 degrees F.
  • Remove 1 disk of dough from the refrigerator. Place the dough onto a lightly floured piece of waxed paper. Lightly sprinkle the top of the dough with flour and roll out into a 12-inch circle. Place into a 9 1/2 to 10-inch tart pan that is 2 inches deep. Gently press the dough into the sides of the pan, crimping and trimming the edges as necessary. Set a pie bird in the center of the bottom of the pan. Place the pears into the unbaked pie shell in concentric circles starting around the edges, working towards the center and forming a slight mound in the center of the pie. Sprinkle the cranberries a little at a time as you go.
  • Pour over any liquid that remains in the bowl. Roll out the second pie dough as the first. Place this dough over the apples, pressing the pie bird through the top crust. Press together the edges of the dough around the rim of the pie. Brush the top crust with the reduced juice everywhere except around the edge of the pie. Trim excess dough. Place the pie on a half sheet pan lined with parchment paper and bake on the floor of the oven for 30 minutes. Transfer to the lower rack of the oven and continue to bake another 20 minutes or until the pears are cooked through but not mushy. Remove to a rack and cool a minimum of 4 hours or until almost room temperature.

CRANBERRY PECAN PIE



Cranberry Pecan Pie image

Provided by Florence Fabricant

Categories     dessert

Time 50m

Yield 6 - 8 servings

Number Of Ingredients 10

2 cups cranberries
1 cup sugar
1/4 cup water
1 cup light corn syrup
2 tablespoons butter
4 eggs
2 cups pecans, coarsely chopped
1 teaspoon vanilla
Pastry for nine-inch one-crust pie
Whipped cream or vanilla ice cream

Steps:

  • Combine cranberies, sugar, water and corn syrup in a heavy saucepan and simmer for about eight minutes, until the cranberries are tender and the mixture is fairly thick. Stir in butter, remove from heat and set aside to cool slightly.
  • Preheat oven to 400 degrees.
  • Beat eggs until blended but not frothy. Stir in slightly cooled cranberry mixture, pecans and vanilla.
  • Line pie pan with pastry. Pour cranberry pecan mixture into pastry shell, place in oven and bake about 30 minutes, until filling is firm. Cool to room temperature before serving with whipped cream or vanilla ice cream.

CRANBERRY PECAN PIE



Cranberry Pecan Pie image

Make and share this Cranberry Pecan Pie recipe from Food.com.

Provided by sweetcakes

Categories     Pie

Time 1h12m

Yield 8 serving(s)

Number Of Ingredients 9

9 inches unbaked pie shells
4 eggs
1/2 cup brown sugar, packed
3/4 cup light corn syrup
1/4 cup maple syrup
1/4 cup butter or 1/4 cup margarine, melted
1 teaspoon vanilla
1 cup chopped pecans
3/4 cup chopped fresh cranberries

Steps:

  • Prebake pie shell for 7 minutes at 425. Cool crust.
  • In a medium bowl beat together eggs and brown sugar.
  • Slowly add corn syrup, maple syrup, butter, and vanilla, mixing well.
  • Stir in pecans and cranberries.
  • Pour into partially baked crust. Bake at 350 for 45 minutes or until set. Cool thoroughly. Serve with whipped cream.

Nutrition Facts : Calories 469.7, Fat 25.6, SaturatedFat 7.1, Cholesterol 121, Sodium 219.1, Carbohydrate 58.2, Fiber 2.5, Sugar 29, Protein 5.9

CRANBERRY PECAN PIE



Cranberry Pecan Pie image

Make and share this Cranberry Pecan Pie recipe from Food.com.

Provided by Lacielou

Categories     Pie

Time 1h10m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 8

1 pie crust
3/4 cup firmly packed brown sugar
3/4 cup dark corn syrup
1/4 cup land o lakes butter, melted
3 eggs
1/8 teaspoon salt
1 cup dried sweetened cranberries
1 cup pecan halves

Steps:

  • Heat oven to 350*.
  • Place pastry in 9-inch pie pan.
  • Crimp or flute crust; set aside.
  • Combine all filling ingredients except cranberries and pecans in large bowl.
  • Beat at low speed until well mixed (1 to 2 minutes).
  • Stir in cranberries and pecans.
  • Pour filling into crust.
  • Bake for 50 to 55 minutes or until filling is set.
  • If crust is browning too quickly, cover edge of crust with 2 inch strip of aluminum foil.

Nutrition Facts : Calories 489.6, Fat 24.2, SaturatedFat 6.9, Cholesterol 94.6, Sodium 276.5, Carbohydrate 68.4, Fiber 2.9, Sugar 38.5, Protein 5

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