are you one of those people who eats turkey for the sole purpose of shoveling cranberry sauce into your mouth? yes? consider this cranberry sauce pie with pecan streusel for your thanksgiving.
i think we need to believe that we are invincible on some level. if i thought i was going to hit someone when i was a new driver, i would have never touched the wheel. if i thought that i wasn’t going to get into a college i wanted or find a post-grad job i was excited about, i would have settled. (nevermind that i don't like risk).
but i had to have some sort of confidence when i made this cranberry sauce pie. i knew i’d be able to get the cranberry sauce and the pecan streusel on the first try. plan b if the pie crust, one of my main nemeses, decided to give me hell: cranberry crisp, aka crust-less cranberry sauce pie. LUCKILY it did work out. the crust is super flaky and the pecan streusel is nutty and buttery, both of which make up the perfect balance to the tart, chunky cranberry sauce. a la mode (or serving the pie with fake creme anglaise, aka melted ice cream, like in the below picture) more than works for this pie, too.
and in case you're not feeling up to making a pie (i get it, the holidays are stressful enough), then maybe an apple crumb cake or a maple persimmon cake is more up your alley!
1 year ago: herbed feta and mushroom confit crostini
5 years ago: spaghetti squash with parmigiano-reggiano and truffle salt
- 1 ¼ cups all-purpose flour
- 1 ½ teaspoons granulated sugar
- ½ teaspoon kosher salt
- 1 stick cold unsalted butter cut into chunks
- 4 ½ cups fresh or frozen (no need to defrost) cranberries or 18 oz
- 1 cup granulated sugar
- A few gratings of orange zest
- 1 tablespoon cornstarch
- ⅔ cup rolled oats
- ¾ cup pecans toasted
- ½ cup all-purpose flour
- ⅓ cup granulated sugar
- ⅓ cup brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon kosher salt
- 6 tablespoons unsalted butter melted and cooled
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In a large bowl, combine the dry ingredients. Cut in the butter until it resembles a coarse meal. Add ¼ cup very cold water and stir until large clumps form. Knead. If necessary to bring the dough together, you can add 1 tablespoon water.
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Wrap in plastic wrap. Refrigerate for 1-48 hours or freeze for 15 minutes.
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On a floured counter, roll the dough out into a 12 to 13” circle. Fold gently in quarters and transfer to a 9” pie plate. Unfold dough and trim overhang to ½-inch. Fold overhang under edge of crust and crimp.
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Freeze for 10 minutes, until solid. Prick with a fork several times. Line with buttered foil. Fill with dried beans or pie weights. Place on a baking tray to catch the drips and bake at 400°F for 15 minutes. Remove foil and beans/weights, and bake 5 to 10 minutes until golden and lightly crisp.
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Combine everything and a pinch of salt in a medium saucepan over medium heat. After about 5 minutes, berries will begin to leak juices. Cook, stirring for 5 minutes more until filling is loose. Cool slightly while you make the topping.
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Grind the oats to a powder in a food processor. Add pecans and coarsely grind them. Add remaining ingredients except the butter, pulsing a few times to combine. Add butter, pulsing until crumbles form.
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Pour filling into pie crust. Sprinkle topping over.
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Bake this cranberry sauce pie at 375F for 45 to 50 minutes, until juices are bubbling enough that they splash a bit onto the topping. If pie browns too quickly, cover with foil. Cool slightly before serving showered with powdered sugar and alongside whipped cream or vanilla ice cream.
From Smitten Kitchen.
If you want it a little more casual, making a shortbread base in a rectangular pan and topping with the cranberry sauce and pecan streusel could be a great option.
Laura says
Of course I eat turkey just for the sides - even the leftovers all put together make one of the best sandwiches ever! Cranberries, included for sure! This pie looks and sounds positively scrumptious, Heather! I also love your “faux creme anglaise” - never thought of melting ice cream. But perfect for a pie.
Heather says
yes! i ignore the leftover turkey but go for all the sides (; melted ice cream is such a nice fake creme anglaise (and so easy)!
Maria | kitchenathoskins says
This is such a lovely variation from all the traditional Thanksgiving pies!! Why should only the main course get all the cranberries? Love this idea!
Heather says
exactly! we don't get to eat fresh cranberries enough (:
Leanne | Crumb Top Baking says
Loving all things cranberry these days, and this pie is calling my name! Looks delicious Heather!
Emma - Bake Then Eat says
Its all about the cranberry sauce, I love that stuff. This pie is an awesome idea, well done on the pie crust if looks wonderful. I never have much luck with pie crusts they are so difficult!
Heather says
ugh pie crusts are still a pain in my butt! i made a few apple pies in october using random frozen pie crust, and they were so good that i'm tempted to use that forevermore.