Thanksgiving dinner may be all about the turkey and all of the trimmings, but we can’t forget about one of our favorite parts–dessert! After all, there’s nothing like ending a bountiful meal on a sweet note. If you don’t end up having pumpkin pie, you’re probably going with another holiday classic: pecan pie. Pecan pie is incredibly luxurious in flavor and texture and is the perfect holiday treat if you’re a fan of these crunchy, buttery nuts. This year, we’re giving the traditional dessert a delicious and fruity makeover with our addition of tart, juicy cranberries. Pecan pie is incredibly sweet on its own and adding fresh and dried cranberries to the mix helps balance its rich, sugary flavors.
Cranberries are the quintessential holiday fruit and can be used in a wide variety of fall and winter recipes. Thanksgiving isn’t complete without cranberry sauce, which is best served fresh and homemade. However, cranberries are so much more than just sauce; their beautiful crimson hue and distinctive tart flavor can transform a normal dessert into a spectacular one. Use them in cobblers, pies, breads and other decadent fall and winter sweet treats. Besides fresh cranberries, dried cranberries also make an excellent ingredient in a number of baked goods such as cookies and cakes. Here at Melissa’s, we offer cranberries in both their fresh and dried form. Please contact us at 800-588-0151 or email hotline@melissas.com during the holiday season if you’re interested in either of these items.
Cranberry Pecan Pie
Yields: 8 slices
Ingredients
For the crust
- 1 cup of all-purpose flour
- 6 tablespoons of shortening
- 2 tablespoons of ice-cold water
- 1/2 teaspoon of salt
or
- 1 9-inch pie crust
For the filling
- 2 cups of fresh cranberries
- 1 cup of dried cranberries
- 1 cup of chopped pecans
- 3 eggs
- 1 cup of light corn syrup
- 2/3 cup of brown sugar
- 1/4 cup of butter, melted
- 1 teaspoon of vanilla extract
- 1/8 teaspoon of salt
Begin by making the pie crust. In a food processor, mix together the flour and salt. Use a quick pulse to cut in the shortening. Pulse until the mixture is crumbly and about the size of small peas. Gradually add the water a little at a time, pulsing a few times until the dough has moistened and formed.
2. Lightly flour a surface and flatten the dough into a ball. Wrap with plastic wrap and place in the refrigerator for 30 minutes to 24 hours.
3. Preheat the oven to 350 degrees.
4. Take the dough out of the refrigerator and place onto a lightly floured surface. Roll it out to about 12-inches in diameter.
5. Transfer the dough into a pie dish and and trim the excess, leaving about half an inch above the plate. Flute the edges.
6. In a separate bowl, combine the brown sugar, butter eggs, corn syrup and vanilla extract and mix until well blended. Pour the mixture into the pie crust.
7. Sprinkle the pecans, cranberries and dried cranberries across on top of the filling.
8. Bake the pie for about 45 to 50 minutes until the filling has set and the crust has turned golden brown.
What will you be having for dessert this Thanksgiving? What are your favorite cranberry-based recipes during the holiday season?
Lovely pictures 🙂