Easy to make, this gorgeous pie has an ideal balance of sour and sweet, a sugar cookie crust, and all the right undertones of vanilla, almond and orange. Ooooo la la!
Cranberries freeze well, so load up the freezer in November/December when plentiful/in season to enjoy this perfect pie year round.
Toasting the pecans lightly over a medium heat in a small skillet keeps them crunchy and adds delightful texture.
Like most recipes, I make these two at a time. This justifies making/cleaning up a kitchen mess plus its love love love to share food with friends.
The recipe, however, is for one pie. I gather ingredients all together at the start in pre measured bowls to make the process of preparation easiest and more mistake-free.
3 1/2 cups cranberries, fresh or frozen, halved.
1/2 cup pecans chopped and lightly toasted
1/2 cup white sugar for the filling.
2 large eggs, lightly beaten
3/4 cup (12 tablespoons) unsalted butter, softened
1 cup white sugar for the crust
1 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
Zest of 1/2 naval orange
Preheat the oven to 350F.
Lightly butter a 9” or 10″ pie plate.
Combine the halved cranberries, toasted pecans, and 1/2 cup sugar in a bowl. Spread the mixture over the bottom of the buttered pan. Sprinkle the orange zest evenly over the fruit and nut mixture.
In a mixing bowl, beat together the eggs. Add the softened butter, 1 cup of sugar, flour, and salt, plus the vanilla and almond extracts. The batter will be thick.
Spread the thick batter onto the fruit layer.
Keep the fruit layer from heaving/spreading by using an ice cream scoop or large spoon to place the batter all over the filling.
I repeat, yes, I make these two at a time but this recipe is for one pie. If making two pies, keep all ingredients and processing separate; do not just double the recipe and then split.
Then, use a flat spatula or your fingers to spread the batter, starting from the center to the edges for evenness, getting as close to the edge of the pie pan as possible.
Bake the pie for 40-45 minutes or until a tester inserted into the center comes out clean and the topping is evenly browned.
The pie’s flavor improves as it sits so this is perfect to make a day ahead. That is handy at the busy holiday times!! It is delicious warm or at room temperature on the same day also.
Of course it is elevated to sublime with whipped cream or ice cream on top!
Cover and keep at room temperature for a day or two.
To freeze, wait until it cools completely and then tightly seal in plastic wrap. Let defrost at room temperature before serving. Can freeze by the slice also.
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