Cranberry Pecan Pie with Cornmeal Crust Recipe

Instead of pumpkin or mince pie, make this colorful cranberry pecan pie recipe for Thanksgiving or Christmas dinner and top it off with a scoop of vanilla ice cream. The refreshingly tart filling tastes like a crunchy cranberry relish! In fact, you can omit the flour and serve the fruit and nut mixture as a condiment with poultry or ham.

How To Make Cranberry Pecan Pie with Cornmeal Crust

For Pastry:

  • 1 cup flour
  • 2/3 cup yellow cornmeal
  • 2 tbsp sugar
  • 3/4 tsp salt
  • 4 tbsp butter (chilled, cut into pieces)
  • 3 tbsp vegetable shortening (chilled, cut into pieces)
  • 4 tbsp ice water (add 1 more tbsp if needed)

For Filling and Glaze:

  • 3 cups cranberries
  • 2 medium Granny Smiths (or other tart green apples, unpeeled and finely chopped)
  • 3/4 cup dried apricots (chopped)
  • 3/4 cup pecans (chopped )
  • 1/3 cup maple syrup
  • 1/4 cup flour
  • 1 egg yolk
  • 1 tbsp milk
  • 1/3 cup orange marmalade

Making the pastry

  1. In a large bowl, combine the flour, cornmeal, sugar, and salt. 

  2. With a pastry blender or 2 knives, cut in the butter and shortening until the mixture resembles coarse crumbs.

  3. Sprinkle 2 tbsp of ice water over the mixture and toss it with a fork. The dough should be just barely moistened, enough so it will hold together in a ball. If necessary, add up to 3 tbsp more water, 1 tbsp at a time.

  4. Form the dough into a flat disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

  5. On a lightly floured surface, roll the dough out to a 12-inch circle. Fit the dough into a 9-inch glass pie plate.

  6. Trim the overhang to an even ½-inch and fold it under, crimping the dough to form a decorative border. 

  7. Prick the base of the pastry with a fork. Place the pie shell in the freezer to chill for at least 15 minutes before baking.

  8. Preheat the oven to 400 degrees.

Making the filling

  1. Put the cranberries in a food processor. Pulse on and off to coarsely chop. Transfer the cranberries to a large bowl.

  2. Add the apples, apricots, pecans, maple syrup, and flour. Stir until well blended and set aside.

Making the pie

  1. Line the pie shell with foil and fill it with pie weights or dried beans.

  2. Brush the pie border with the egg yolk beaten with milk. Bake for 10 minutes. 

  3. Remove the pie shell from the oven and reduce the oven temperature to 375 degrees. Remove the foil and weights from the pie shell.

  4. Spoon the filling into the shell, spreading it evenly with a spatula.

  5. Return the pie to the oven and bake it for another 20 minutes, or until the crust is golden. Set aside to cool slightly.

  6. In a small saucepan, warm the marmalade over low heat until it is pourable. Spoon the warmed marmalade over the cranberry filling and serve.

How To Make Cranberry Pecan Pie with Cornmeal Crust

0 from 0 votes
Preparation: 1 hr
Cooking: 30 mins
Total: 1 hr 30 mins
Serves:

Ingredients

For Pastry:

  • 1 cup flour
  • 2/3 cup yellow cornmeal
  • 2 tbsp sugar
  • 3/4 tsp salt
  • 4 tbsp butter chilled, cut into pieces
  • 3 tbsp vegetable shortening chilled, cut into pieces
  • 4 tbsp ice water add 1 more tbsp if needed

For Filling and Glaze:

  • 3 cups cranberries
  • 2 medium Granny Smiths or other tart green apples, unpeeled and finely chopped
  • 3/4 cup dried apricots chopped
  • 3/4 cup pecans chopped
  • 1/3 cup maple syrup
  • 1/4 cup flour
  • 1 egg yolk
  • 1 tbsp milk
  • 1/3 cup orange marmalade

Instructions

Making the pastry

  1. In a large bowl, combine the flour, cornmeal, sugar, and salt. 

  2. With a pastry blender or 2 knives, cut in the butter and shortening until the mixture resembles coarse crumbs.

  3. Sprinkle 2 tbsp of ice water over the mixture and toss it with a fork. The dough should be just barely moistened, enough so it will hold together in a ball. If necessary, add up to 3 tbsp more water, 1 tbsp at a time.

  4. Form the dough into a flat disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

  5. On a lightly floured surface, roll the dough out to a 12-inch circle. Fit the dough into a 9-inch glass pie plate.

  6. Trim the overhang to an even ½-inch and fold it under, crimping the dough to form a decorative border. 

  7. Prick the base of the pastry with a fork. Place the pie shell in the freezer to chill for at least 15 minutes before baking.

  8. Preheat the oven to 400 degrees.

Making the filling

  1. Put the cranberries in a food processor. Pulse on and off to coarsely chop. Transfer the cranberries to a large bowl.

  2. Add the apples, apricots, pecans, maple syrup, and flour. Stir until well blended and set aside.

Making the pie

  1. Line the pie shell with foil and fill it with pie weights or dried beans.

  2. Brush the pie border with the egg yolk beaten with milk. Bake for 10 minutes. 

  3. Remove the pie shell from the oven and reduce the oven temperature to 375 degrees. Remove the foil and weights from the pie shell.

  4. Spoon the filling into the shell, spreading it evenly with a spatula.

  5. Return the pie to the oven and bake it for another 20 minutes, or until the crust is golden. Set aside to cool slightly.

  6. In a small saucepan, warm the marmalade over low heat until it is pourable. Spoon the warmed marmalade over the cranberry filling and serve.

Nutrition

  • Calcium: 48mg
  • Calories: 445kcal
  • Carbohydrates: 66g
  • Cholesterol: 40mg
  • Fat: 20g
  • Fiber: 7g
  • Iron: 2mg
  • Potassium: 359mg
  • Protein: 5g
  • Saturated Fat: 6g
  • Sodium: 233mg
  • Sugar: 33g
  • Vitamin A: 704IU
  • Vitamin C: 8mg
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