1/1 Photo of Cranberry Indulgence Pie
This pie is really different, but very delicious. The bite of the tart carnberries is mellowed by the rich egg-and-butter filling and pecan bits. I make mine in a metal, 9" pie plate. Keep an eye on the pie in the oven, as temperatures in your oven may vary. I like to bake mine for 40 minutes on the middle rack, but I am baking at high elevation (5,000 feet). You can use all white sugar in a pinch, and dried orange peel also works.
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Units: US | Metric
- 1Preheat oven to 350 degrees.
- 2In mixing bowl, combine sugars, flour, cinnamon and nutmeg. Add orange zest and combine some more. Beat in eggs at medium speed, one at a time. Fold in the melted butter, then add the cranberries and beat at low speed. I like to beat them just enough to crush some of the berries so the filling gets a little bit pink, but not too much--you want the berries whole in the filling. Finally, fold in the pecans to blend evenly throughout. Pour filling into pie shell.
- 3Bake for 35-40 minutes. Keep an eye on the pie. The top may get a light brown meringue-y look. That's ok--it's delicious and lightly brittle. I use a cake tester or toothpick in the center to see if it has baked long enough to set. A clean toothpick means it's done. Allow the pie to sit about 15 minutes before cutting.
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Nutritional Facts for Cranberry Indulgence Pie
Serving Size: 1 (157 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 544.1
- Calories from Fat 241
- Total Fat 26.8 g
- Saturated Fat 8.7 g
- Cholesterol 126.0 mg
- Sodium 250.8 mg
- Total Carbohydrate 71.5 g
- Dietary Fiber 3.4 g
- Sugars 46.6 g
- Protein 7.0 g