Pecan and Cranberry (Pecranberry) Pies for the Holidays

 

I cheated a little: store-bought gluten-free crust worked nicely

 

Every Thanksgiving, we must have pie. First, there is the family pumpkin pie, followed, usually, by an apple pie or two, and then at last, there is room on the table for at least one more, filling being baker's choice. 

This year, the baker (moi) decided there were enough toasted pecans in the kitchen to make into pie, but not everybody likes how rich and sweet a straight pecan pie is, so a proper variation was in order.

This variation was simple to prepare and difficult to resist.

 

 

 

Pecranberry Pies

 

Ingredients:

2  (9-inch) pie crusts*

2 1/4 cups fresh or frozen cranberries, washed and sorted

1 cup granulated sugar
1 cup light corn syrup

1/4 cup water
2 Tablespoons unsalted butter

1/4 teaspoon kosher salt

4 large eggs

2 cups toasted pecans, coarsely chopped
1 teaspoon vanilla extract

Directions:

Line two 9-inch pie pans with your prepared crust (parbaking is optional, not essential).

Preheat oven to 400º F.

 

In a medium saucepan, combine cranberries, sugar, syrup, and water. Over medium high heat stirring constantly, bring to a rolling boil, then reduce to simmer, stirring frequently until the cranberries have all popped and the sauce has thickened (about 10-12 minutes). Stir in butter.

Meanwhile, in a small mixing bowl, stir eggs until well-mixed but not frothy. When cranberry sauce is thickened, add about 1/4 cup of the cranberries to the eggs and stir quickly to temper them, then add the eggs to the rest of the cranberry sauce, whisking briskly until well-combined. Stir in pecans and vanilla.

Divide filling between two crusts, bake on center rack of oven for 20-25 minutes, until filling is firm.

Allow to cool completely (overnight in the refrigerator is good) before serving with whipped cream.

*You can make this into a single, deeper 9 1/2-inch pie if you like, with a pretty, uplifted scalloped edge for the crust. If you do so, baking time should be increased to 30 minutes.

Another useful tip: if you're taking pies to someone else's house, use disposable foil pans, and bake them inside your sturdier pie dishes (see above photos). After slicing and distributing dessert, lift the foil liners out of your heavier dishes. That way, you can be comfortable not worrying about flimsy foil pans collapsing and making a mess, at the same time you'll be able to leave pie behind for your hosts to enjoy later, without their having to wash & return your dishes.