Pecans and cranberries find love

Here’s the cranberry pecan pie I made for my friend Roz who was so kind as to proof my last draft. When I lived in Italy, my less-sweet pecan pie triumphantly crossed cultures. “Will you have that American nut pie?” prospective guests asked. When my husband once had a surprise birthday party for me, there was such dismay to find no pecan pie (this being, duh, a surprise party) that we all set to work making pies.

Recently I’ve added cranberries, giving color and a refreshing tartness, besides offering a design option. Here’s my recipe adapted from Cook’s very fine The Best Recipe.And yes, it’s pretty much the best. 

1 prebaked pie shell

5 T butter, cut up

¾ C light brown sugar

3 eggs

½ tsp salt

¾ C light corn syrup

1 T rum (or vanilla extract for a sober version)

1 tsp grated lemon rind

2 C pecans, chopped and toasted (way better toasted)

¾ C cranberries

1. Prebake the pie crust. Best if it’s still warm when you fill it.

2. Preheat oven to 275 degrees F

3. Melt butter over hot water. Remove from heat and beat in the salt and brown sugar (be assiduous) until you have a uniform mass. Beat in eggs, one at a time, then corn syrup, rum (or vanilla) , and lemon rind.

4. Put the pan back over the hot water. Mix until shiny and hot. Stick your finger in or measure 130 degrees F if you’re more finicky.

5. Add toasted, chopped pecans. you can add all the cranberries (OR) save some for a design on the top. 

6. I strongly recommend putting the pie crust on a cookie sheet before filling to avoid messes and tears. Fill crust. Add design if you’re making one.

7. Bake at 275 for 45 minutes. Test that the top is soft like gelatin. If it seems too gooey, go another 5-10 minutes.

8. Cool before serving to set.

Note: It would be interesting to try dried cranberries, but you don’t get the color pop.

Pamela Schoenewaldt, historical novels of immigration and the search for self in new worlds: WHEN WE WERE STRANGERS, SWIMMING IN THE MOON, and UNDER THE SAME BLUE SKY (all HarperCollins).

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3 comments on “Pecans and cranberries find love
  1. Anonymous says:

    terrific! So good to hear from you. I am back at a church, live worship on zoom, a new world. no potlucks! Betty Pagett


  2. You are back at a church. I was feeling bad that I couldn’t hop a plane to see you but wait, I can zoom! What church? Ours is by Facebook, Church of the Savior UCC Knoxville.


  3. Iosifina says:

    I’ve added chocolate chips to pecan pies, but not cranberries. I will save this recipe for next Thanksgiving’s table! Thank you, Pamela!


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Sunday, May 6, 2pm reading from latest work at Hexagon Brewing Company, Knoxville, TN.

Thursday, May 10, 6-8 pm presentation on research on the historical novel, Blount County Library, Maryville, TN.

When We Were Strangers, Italian translation, to be presented in Pescasseroli, Italy, August 2018.

Recent Review
“Absorbing and layered with rich historical details, in Under the Same Blue Sky, Schoenewaldt weaves a tender and at times, heartbreaking story about German-Americans during World War I. With remarkable compassion, the author skillfully portrays conflicted loyalties, the search for belonging, the cruelty of war, and the resilience of the human spirit.”—Ann Weisgarber, author of The Promise and The Personal History of Rachel Dupree

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