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Really Great Cranberry Pecan Pie

A little over a year ago New York Magazine published a fabulous article called Thanksgiving; Highfalutin and Homey. Some of the recipes – like Butternut-Squash Steaks with Black Pepper submitted by Daniel Humm of Eleven Madison Park and NoMad fame – was a flop. I don’t know where I went wrong, but the soggy results certainly did not live up to my expectations!

The Cranberry Pecan Pie recipe contributed by Larry and Marc Forgione (a father-son chef team) on the other hand, rocked the house. The homemade pie crust – made with a touch of white vinegar  – was perfectly flaky. The amount of pecans required is more generous than any other pecan pie recipe I’ve ever made – something which I liked because most pecan pie recipes are misnamed. They should, in fact, be called “gooey sugar pies” because they have less than a cup of pecans in the recipe for the entire pie. I love tweaking recipes, so this one is my version of the Forgione’s – hope you like it as much as my family did last Thanksgiving!  – Pattie Simone

A Really Great Cranberry-Pecan Pie

Pie Crust:

2 cups all purpose flour
1 tbs + 1 tsp sugar
1/2 tsp salt
1/2 cup cold, unsalted butter,
cut into small squares
1/4 cup plus 2 tbs solid
vegetable shortening
1 tbs white vinegar
2 -4 tbs iced water, as needed

Pie CrustFilling:

1/2 cup dark brown sugar
3/4 cup light corn syrup
1/4 cup butter
1/2 cup real maple syrup
3/4 tsp kosher salt
1 tsp vanilla extract
1/4 cup bourbon
3 eggs
2 cups fresh cranberries
1 1/2 cups chopped pecans

Pie Crust Directions

in a food processor or medium bowl mix the flour, sugar and salt briefly. Add the butter and shortening, and cut the ingredients together until the mixture resembles small crumbs.

In a separate bowl, combine the vinegar and 2 tbs water, and add the flour crumb mixture, mixing briefly. If necessary, add just enough extra cold water for the dough to bind. Gather the dough in a ball, then wrap in plastic wrap and chill for at least half an hour.

The Best Cranberry Pecan PiePlace the chilled dough on a lightly floured surface and roll out into a circle that’s larger than a deep 9 1/2 or 10 inch pie pan. Fold the dough gently in half and fit into the pie plate. Form a fluted border by first rolling over the extra dough under itself around the entire rim. Then take your index finger , placing it sideways and gently score every other inch around the outer edge of the dough on the pie plate rim. Chill the pie shell.

Filling Directions

Preheat the oven to 400 degrees. Combine brown sugar, corn syrup and butter in a saucepan over low heat until the butter is melted and the sugar is dissolved. Remove from heat and cool completely.

In a large bowl of mixer, add the maple syrup, salt, vanilla extract, bourbon, and eggs, beating till well combined. Add the cooled butter mixture and mix well. Stir in the cranberries and pecans, and pout into the chilled prepared pie crust.

Bake the pie for about 40-50 minutes or until the filling is firm. Cool to room temperature before serving with vanilla or pumpkin ice cream. De-lish!