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You can drizzle slices of this cranberry sauce pie with creme anglaise (or melted vanilla ice cream) to mellow out the tartness of the cranberries. #cranberries #cranberrysauce #pecans #pie #thanksgiving #thanksgivingdessert

Cranberry Sauce Pie

This cranberry sauce pie combines flaky pie crust, tangy cranberry sauce and buttery pecan streusel. Perfect in case you're tired of pumpkin pie and apple pie!
Course Dessert
Cuisine American
Keyword cranberries, cranberry sauce, crumble, dessert, fall, hazelnuts, oats, pecan, pie, streusel, thanksgiving, vegetarian
Prep Time 1 hour
Cook Time 1 hour 20 minutes
Freezing TIme 25 minutes
Total Time 2 hours 20 minutes
Servings 10 people
Calories 443 kcal

Ingredients

Pie Crust

  • 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

Cranberry Sauce

  • 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

Pecan Streusel

  • 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

Instructions

Pie Crust

  1. 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.
  2. Wrap in plastic wrap. Refrigerate for 1-48 hours or freeze for 15 minutes.
  3. 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.
  4. 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.

Cranberry Sauce

  1. 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.

Pecan Streusel

  1. 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.
  2. Pour filling into pie crust. Sprinkle topping over.
  3. 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.

Recipe Notes

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.