- Dish type
- Pies and tarts
- Sweet pies and tarts
- Fruit pies and tarts
A delicious way to prepare fresh cranberries when they start appearing in supermarkets every autumn. This is akin to the famous 'Pecan pie' that you find in the US.
16 people made this
- 1 (23cm) deep pastry case
- 110g cranberries
- 3 eggs
- 125g caster sugar
- 225g golden syrup
- 6 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground mace
- 1/8 teaspoon salt
- 110g pecan halves
MethodPrep:30min ›Cook:1hr ›Ready in:1hr30min
- Preheat oven to 180 C / Gas 4.
- Finely chop cranberries in food processor or by hand. Spread into bottom of pastry-lined pie dish.
- In a large bowl beat eggs until frothy. Add sugar, golden syrup, melted butter or margarine, vanilla, mace, and salt. Mix well. Pour mixture over cranberry layer. Neatly arrange pecan halves on top of sugar mixture.
- Bake in preheated oven for 45 to 50 minutes, until golden and set in centre.
Reviews & ratingsAverage global rating:(17)
Reviews in English (15)
This recipe was delicious; not too sweet, not too tart. I think I did something wrong because mine was very, very liquid after the suggested cooking time (plus some), but even then it tasted magnificent. A couple of days later it had solidified a lot and was even better.Does anyone know what could have gone wrong? The cranberries just seemed to meld with the liquid mixture and create a soup-like filling...-10 Jan 2007
I normally don't like pecan pie because it's too sweet, but I made it because my husband likes it and the cranberries make it festive. The cranberries also add a tiny bit of tartness to the pie which was nice. It also added a little bit of color peaking out from between the pecans. Very pretty!-25 Dec 2001
I made this pie last year (2000) for Thanksgiving and got raves from almost 20 guests. Also many requests from the recipe. I can't wait to sink my teeth into it again this year. It has definitely become a part of our family Thanksgiving tradition.-07 Nov 2001