Cranberry and Pecan Pie with Maple Glaze Recipe

When it comes to balancing flavors, this homemade cranberry pecan pie hits the mark.

Holiday desserts often lean heavy toward the overly sweet — sugar cookies slathered in icing, dense fruitcakes soaked in booze, and custardy pies that dominate every dessert table.

Pecan pie is rich and indulgent by nature: brown sugar, butter, corn syrup, and eggs form a deeply sweet base that pairs with fatty nuts. A pinch of salt helps, but sometimes you want more of a counterpoint than a tiny crystal can provide.

Enter tartness.

Fresh cranberries bring a bright, sour note that doesn’t erase the sweetness but tames it. The result is a more balanced pie — not too sweet, not too tart — with a festive pop of red among the maple-brown pecans.

If you love pecan pie and want a seasonal twist, try this cranberry-pecan version. Fresh cranberries add brightness and a pleasant chew, and their color makes the pie especially appealing on a fall or holiday table.

The finished pie strikes a lovely balance: pretty, seasonal, and perfectly portioned for sharing.

Cranberry Pecan Pie

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Nikki Cervone
• Total Time: 8 hours
• Yield: 1 9-inch pie (8 servings)

Cooking by the Numbers…

Step 1 – Prep and Chill the Dough

Set out a rolling pin and a 9-inch pie pan.

If making dough from scratch, prepare an all-butter pate brisee crust. Form it into a smooth disc, wrap tightly, and chill at least 1 hour.

Step 2 – Roll the Dough

Let the chilled disc sit 5–10 minutes to soften slightly so it’s pliable and won’t tear. Roll on a floured surface to about 1/8 inch thick and large enough to fit the pan with an inch of overhang.

Step 3 – Form into Pan and Chill

Fold the dough in half to transfer it to the pan, unfold, press into the bottom and sides, and fold excess under to crimp the edges. Chill uncovered at least 1 hour or freeze 30–40 minutes for a shortcut.

Ensure the dough is very firm before baking to prevent excessive shrinking. If using a premade disposable crust, keep it refrigerated until use.

Step 4 – Blind Bake

Preheat the oven to 400°F and place a rack in the center. Line the chilled crust with parchment or foil and fill with pie weights or dried beans to support the sides.

Bake 20–25 minutes until the edges start to dry and color. Remove the weights and liner, then bake 10–15 minutes more until the crust is light golden. Let cool on a wire rack.

Step 5 – Measure the Filling Ingredients

Reduce the oven to 350°F. Measure the butter, melt and cool it, then measure brown sugar, corn syrup, vanilla, salt, and cranberries. Crack the eggs into a large bowl and coarsely chop the pecans.

Step 6 – Make the Filling

Whisk eggs, brown sugar, corn syrup, melted butter, vanilla, and salt until smooth. Fold in the cranberries and pecans until evenly distributed.

Step 7 – Assemble and Bake

Pour the filling into the cooled crust, spread evenly, and bake 45–55 minutes. The edges should be golden and the center should jiggle slightly when you gently shake the pan.

A slight jiggle means the filling will continue to set as the pie cools.

Step 8 – Cool and Serve

Cool the pie completely on a wire rack, about 4 hours, so the filling sets. Serve at room temperature or chill wrapped in plastic or foil and serve cold.

Enjoy!