Ingredients:

  • 1 ¼ cups all-purpose flour
  • ½ cup (1 stick) cold, cubed unsalted butter
  • 4 – 5 Tbsp ice water
  • ¼ tsp salt (for crust)
  • 1 cup light corn syrup
  • ½ cup packed brown sugar
  • 3 large eggs
  • 4 Tbsp melted, cooled unsalted butter
  • 1 tsp vanilla extract
  • ½ tsp kosher salt (for filling)
  • 1 ½ cups pecan halves
  • ¾ cup fresh or frozen cranberries

Instructions:

  1. For the crust: Mix flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water until dough just comes together. Form into a disc, wrap, and chill for at least 30 minutes.
  2. Roll out the chilled dough and fit it into a 9-inch pie plate. Crimp the edges and prick the bottom crust with a fork.
  3. Blind Bake: Line the crust with parchment paper, fill with baking weights, and bake at 350°F (175°C) for 15 minutes. Remove weights/paper and bake for an additional 5 minutes until set but not browned.
  4. Lower oven temperature to 325°F (160°C).
  5. In a large bowl, whisk together corn syrup, brown sugar, melted butter, vanilla, and salt until smooth.
  6. Incorporate the eggs one at a time, whisking only until combined. Avoid over-aerating the mixture.
  7. Gently fold in the pecan halves and the cranberries, ensuring even distribution throughout the filling.
  8. Carefully pour the filling mixture into the warm, blind-baked pie shell. Arrange a few extra pecans on top for garnish if desired.
  9. Bake for 50 to 60 minutes. After about 30 minutes, if the crust edges darken too quickly, create an aluminum foil ring and gently place it over the edges to prevent burning.
  10. Test for doneness: The pie is finished when the edges are set and puffy, and the center jiggles only slightly when the rack is shaken.
  11. Transfer the pie to a wire rack and allow it to cool completely for at least 4 hours at room temperature before slicing. The filling sets fully during cooling.