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.
1 year ago: bay area summer eats | herbed feta and mushroom confit crostini
2 years ago: garlicky swiss chard with olives, parmesan and raisins | palo alto 2016
3 years ago: quinoa pilaf with swiss chard and dried apricots | toasted almond thumbprint cookies
4 years ago: egg gratin with swiss chard and cherry tomatoes | eggplant parm
5 years ago: vegan apple pie smoothie | spaghetti squash with parmigiano-reggiano and truffle salt
- 1 1/4 cups all-purpose flour
- 1 1/2 tsp granulated sugar
- 1/2 tsp kosher salt
- 1 stick cold unsalted butter cut into chunks
- 4 1/2 cups 18 oz fresh or frozen (no need to defrost) cranberries
- 1 cup granulated sugar
- A few gratings of orange zest
- 1 T cornstarch
- 2/3 cup rolled oats
- 3/4 cup pecans toasted
- 1/2 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp kosher salt
- 6 T unsalted butter melted and cooled
In a large bowl, combine the dry ingredients. Cut in the butter until it resembles a coarse meal. Add 1/4 cup very cold water and stir until large clumps form. Knead. If necessary to bring the dough together, you can add 1 T water.
Wrap in plastic wrap. Refrigerate for 1-48 hours or freeze for 15 minutes.
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 1/2-inch. Fold overhang under edge of crust and crimp.
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.
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.
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.
Pour filling into pie crust. Sprinkle topping over.
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.