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
- 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
- In a large bowl, combine the flour, cornmeal, sugar, and salt.
- With a pastry blender or 2 knives, cut in the butter and shortening until the mixture resembles coarse crumbs.
- 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.
- Form the dough into a flat disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- On a lightly floured surface, roll the dough out to a 12-inch circle. Fit the dough into a 9-inch glass pie plate.
- Trim the overhang to an even ½-inch and fold it under, crimping the dough to form a decorative border.
- 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.
- Preheat the oven to 400 degrees.
Making the filling
- Put the cranberries in a food processor. Pulse on and off to coarsely chop. Transfer the cranberries to a large bowl.
- Add the apples, apricots, pecans, maple syrup, and flour. Stir until well blended and set aside.
Making the pie
- Line the pie shell with foil and fill it with pie weights or dried beans.
- Brush the pie border with the egg yolk beaten with milk. Bake for 10 minutes.
- Remove the pie shell from the oven and reduce the oven temperature to 375 degrees. Remove the foil and weights from the pie shell.
- Spoon the filling into the shell, spreading it evenly with a spatula.
- Return the pie to the oven and bake it for another 20 minutes, or until the crust is golden. Set aside to cool slightly.
- In a small saucepan, warm the marmalade over low heat until it is pourable. Spoon the warmed marmalade over the cranberry filling and serve.