If you are like us, you love both colorful, sweet-tart cranberry pie and rich, nutty pecan pie. When we can’t decide which we want, we make this pretty pie, which offers the best of both worlds. If you like, top the slices with a dollop of lightly sweetened whipped cream.
For the dough:
- 1 1/3 cups (7 oz./220 g) all-purpose flour
- 1/4 tsp. salt
- 1/2 cup (4 oz./125 g) cold unsalted butter, cut into cubes
- 1/4 cup (2 fl. oz./60 ml) ice water, plus more as needed
For the filling:
- 3 large eggs
- 3/4 cup (6 oz./185 g) firmly packed light brown sugar
- 1/2 cup (2 1/2 oz./75 g) light corn syrup
- 4 Tbs. (2 oz./60 g) unsalted butter, melted and cooled
- 2 Tbs. light molasses
- 1 tsp. vanilla extract
- 1 1/2 cups (6 oz./185 g) pecans, toasted (page 123), cooled, and coarsely chopped
- 6 oz. (185 g) fresh cranberries
1. In a food processor, combine the flour and salt. Pulse 2 or 3 times to mix the ingredients evenly. Add the butter and pulse 8 to 10 times, until the butter pieces are the size of peas. Add the ice water and pulse 10 to 12 times. Stop the machine and squeeze a piece of dough. If it crumbles, add more ice water, 1 Tbs. at a time, and pulse just until the dough holds together when pinched. When the dough is ready, it should come together in a rough mass in the food processor bowl but not form a ball. Do not overmix or the dough will be tough.
2. Transfer the dough to a work surface and shape into a 6-inch (15-cm) disk. Wrap well in plastic wrap and refrigerate for at least 1 hour or up to 1 day.
3. On a lightly floured surface, roll out the dough into a 12-inch (30-cm) round about 1/8 inch (3 mm) thick. Transfer to a 9-inch (23-cm) pie pan and fit the dough into the pan. Trim the edges, leaving a 3/4-inch (2-cm) overhang. Fold the overhang under itself and crimp decoratively. (Alternatively, reroll the scraps and cut out decorative shapes. Moisten the undersides lightly with water and place the cutouts along the pie rim.) Freeze until firm, about 20 minutes.
4. Place a rack in the lower third of the oven and preheat to 400°F (200°C).
5. In a large bowl, whisk together the eggs, brown sugar, corn syrup, melted butter, molasses and vanilla until smooth. Stir in the pecans and cranberries. Pour the filling into the crust and spread evenly.
6. Bake until the center of the filling is set, about 45 minutes, covering the edges with aluminum foil if the crust browns too quickly. Let cool completely on a wire rack, about 2 hours, before serving. Serves 8.
Recipe adapted from Williams Sonoma Luscious Fruit Desserts