Cranberry Pecan Pie with Cornmeal Crust

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Instead of pumpkin or mince pie, offer this colorful dessert at Thanksgiving or Christmas dinner, and top it off with a scoop of vanilla ice cream. The refreshingly tart filling, made by combining cranberries and fresh apples, dried apricots, pecans, and maple syrup, tastes like a crunchy cranberry relish. In fact, if the flour is omitted, the fruit and nut mixture can be serves as a condiment with poultry or ham.

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Ingredients

  • Pastry:
  • 1 C. flour
  • 2/3 C. yellow cornmeal
  • 2 Tbs. sugar
  • 3/4 tsp. salt
  • 4 Tbs. chilled butter, cut into pieces
  • 3 Tbs. chilled vegetable shortening, cut into pieces
  • 4 to 5 Tbs. ice water
  • Filling and Glaze:
  • 3 C. cranberries
  • 2 medium Granny Smith or other tart green apples, unpeeled and finely chopped
  • 3/4 C. dried apricots, chopped
  • 3/4 C. chopped pecans
  • 1/3 C. maple syrup
  • 1/4 C. flour
  • 1 egg yolk beaten with 1 Tbs. milk
  • 1/3 C. orange marmalade

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Directions

Make the pastry: In a large bowl, combine the flour, cornmeal, sugar, and salt. With a pastry blender or two knives, cut in the butter and shortening until the mixture resembles coarse crumbs. Sprinkle 2 Tbs. of the ice water over the mixture and toss it with a fork. The dough should be just barely moistened, enough so it will hold together when it is formed into a ball. If necessary, add up to 3 Tbs. more water, 1 Tbs. at a time. Form the dough into a flat disk, wrap in plastic wrap, and refrigerate for at least 30 minutes. On a lightly floured surface, roll the dough out to a 12 inch circle. Fit the dough into a 9 inch glass pie plate. Trim the overhang to an even ½ inch and fold it under, crimp the dough to form a decorative border. Prick the pastry with a fork. Place the pie shell in the freezer to chill for at least 15 minutes before baking. Preheat the oven to 400 degrees. Make the filling: In a food processor, pulse the machine on and off, coarsely chop the cranberries. Transfer the cranberries to a large bowl, add the apples, apricots, pecans, maple syrup, and flour, and stir until well blended; set aside. Line the pie shell with foil and fill it with pie weights or dried beans. Brush the pie border with the egg yolk mixture and bake for 10 minutes. Remove the pie shell from the oven and reduce the oven temperature to 375 degrees. Remove the foil and weights from the pie shell and spoon the filling into the shell, spreading it evenly with a spatula. Return the pie to the oven and bake it for another 20 minutes, or until the crust is golden; set aside to cool slightly. In a small saucepan, warm the marmalade over low heat until it is pourable. Spoon the warmed marmalade over the cranberry filling.

Makes one 9 inch pie.

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