World's Best Cranberry Pecan Pie
Tart Cranberries, Fresh Orange Zest, & Sweet Classic Pecan Filling. The Ultimate Holiday Pie!
Ingredients
Crust:
- 1 1/4 c. all purpose flour
- 1/2 tsp. salt
- 1 stick unsalted butter
- 1/4 c. buttermilk (see notes for substitutions)
Filling:
- 1 c. sugar
- 3 large eggs
- 1 c. corn syrup or honey
- 1/4 tsp. salt
- 1 c. chopped pecans, plus a few pecan halves for decoration
- 4 Tbsp. melted butter
- zest of one orange
- 1 c. fresh cranberries
Instructions
For the crust:
- In a mixing bowl, blend together the flour and salt.
- Add chilled butter cubes to flour mixture, toss with blending fork. Cut the butter into the flour until mixture resembles pea sized crumbles. (This can also be done in a food processor, but I've had better results mixing by hand with a blending fork.)
- Drizzle in the buttermilk, and mix into a ragged dough. Try not to over mix. Gently press together and form into a ball. Wrap in plastic wrap and chill for at least 30 minutes, or overnight.
- On a floured surface, roll dough slightly larger than a standard 9in. pie plate. Transfer to pie plate, flute edges (see video), and refrigerate while you mix the filling.
For the filling:
- In a mixing bowl, whisk together sugar and eggs.
- Add corn syrup or honey, and whisk well. Mix in salt. Add pecans, melted butter, orange zest. Mix together. Stir in cranberries.
- Pour into a standard size unbaked pie shell.
- Bake in preheated 325 degree oven for 1 hour 10 minutes to 1 hour 30 minutes. Keep check on browning. The pie will puff and start to crack. That's what you're looking for. The pie will settle in as it cools. Cool completely before serving. Enjoy!
Notes
BUTTERMILK: You can swap the buttermilk in the crust for half and half or whole milk, but I like the extra bit of flavor the buttermilk adds to this recipe. Highly recommended!