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

0 from 0 votes
60 mins
30 mins
90 mins


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

  • 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.

Nutrition Facts

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