Pecan pies are a staple American dessert, but sometimes they can be too sweet, extremely rich, or just a little over the top. This Cranberry Pecan Lattice Pie takes the traditional pecan pie to the next level. By adding a tart ingredient like cranberries, you can create a perfect contrast to balance out the sweetness. Besides the taste, cranberries can help elevate the aesthetic of your pie to make it look more festive and fun.
You might think that cranberries are just seasonal fruits, and this recipe is only good for the fall seasons, but that’s not the case. Using frozen cranberries is just as good as using fresh ones in this dessert. Some might say that using frozen berries is better than fresh ones because they heat well during cooking. What’s more, you don’t have to worry about the deep red color bleeding into the other parts of your pie when you use frozen berries. Of course, this is a matter of preference. Either way, you’ll get a flavorful, aromatic, and delectable dessert that you’re sure to love!
To make this Cranberry Pecan Lattice Pie, you’ll need only a handful of ingredients, including pie dough (which you can make from scratch or buy at a store), apples, granulated sugar, cornstarch, cinnamon, unsalted butter, and the stars of the dish: cranberries and pecans.
Unlike other desserts that need an extensive list of ingredients that are sometimes hard to find, Cranberry Pecan Lattice Pie requires ingredients that you probably already have at home. That said, you have no reason not to try making this simple, mouth-watering dessert in your kitchen!Print
Cranberry Pecan Lattice Pie
Experience a burst of flavors with this Cranberry Pecan Lattice Pie. By combining the distinctly sweet, buttery flavor of the pecans with the fruity, tangy zest of the cranberries, you can have yourself a perfectly balanced, melts-in-your-mouth delicious dessert.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 6–8 1x
- Category: Bakery
- Pie dough for 1 double-crust 9-inch pie (store-bought or homemade)
- 1 1/3 pounds apples, peeled, cored, and sliced (4 cups)
- 2 cups cranberries
- 1 cup pecans
- 3/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, cut into small pieces
- Preheat the oven to 400 degrees F.
- Roll out the bottom crust and place it in a 9-inch pie plate; add the apples. Spread the cranberries over the apples and top with the pecans. In a small bowl, whisk together the sugar, cornstarch, and cinnamon and sprinkle the mixture over the fruit and nuts. Distribute the butter pieces over the pie filling.
- Roll out the top crust to a 10 x 12-inch rectangle and cut lengthwise into 18 long, narrow strips. Arrange the strips over the filling, seven horizontally and seven vertically in a lattice pattern. Arrange the four remaining strips around the edge of the pie plate. Tuck the ends under the edge of the bottom crust and then crimp the crusts together.
- Bake until the pie is browned and the fruit filling is bubbling, 45 minutes to 1 hour. Let cool for 5 minutes on a wire rack before slicing and serving.
This is one of our favorite pie recipes. Have you tried it? Do you prefer to use fresh cranberries or do you opt for frozen? Let us know in the comments!