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Recipe Detail Page
Lattice Cranberry Pecan Pie
Holiday 2009
Pecan pie is better than ever with the sharp fruitiness of cranberries to balance out the rich sweetness of the caramel matrix.
Makes 6 servings
1 cup (250 mL) pecans
2 pie crusts, 9 inches (23 cm) each
3 eggs, lightly beaten
1 cup (250 mL) dark corn syrup
⅔ cup (150 mL) granulated sugar
2 tbsp (25 mL) butter, melted
1 tbsp (15 mL) Grand Marnier or brandy
1 tsp (5 mL) vanilla extract
1½ cups (375 mL) fresh cranberries
1. Preheat oven to 350°F (180°C).
2. Spread pecans on a baking sheet; bake 8 to 10 minutes or until fragrant and toasted. Cool.
3. Line a glass or ceramic pie dish with pastry. Cut remaining pastry round into strips about1 inch (2.5 cm) wide. On a sheet of waxed paper, weave crosswise into a lattice top about 9 inches (23 cm) in diameter. For instructions on how to weave a traditional lattice top, see below.
4. Beat eggs with syrup, sugar, butter, Grand Marnier and vanilla. Toss pecans with cranberries; turn into pie shell. Pour over egg mixture.Flip lattice on top of pie; flute edges.
5. Bake in centre of oven for 50 minutes or until pastry is golden and filling is just set.
6. Cool on a rack before serving.
Makes 6 servings
WEAVING A LATTICE TOP
by: Lucy Waverman
ROLL out pastry until ⅛ inch (3 mm) thick. Using a ruler and a pizza wheel, cut 16 strips ¾ inch (2 cm) wide. Lay 8 strips across the pie in one direction, leaving ¾-inch (2-cm) gaps between strips.
WEAVE a lattice crust by gently folding back every other strip (A) starting with the fi rst strip on the left. Lay one strip of dough across top end of pie, perpendicular to original strips. Replace folded strips.
FOLD back alternating strips, starting with second strip on the left. Lay another strip of dough parallel to first crosswise strip, leaving ¾ inch (2 cm) between each strip. Replace folded strips. Continue folding back alternating strips until lattice is woven.
TRIM all pastry to ½ inch (1 cm) from edge of pie plate (B). Moisten edges of bottom crust with water and lightly press strips to it to seal together. Fold bottom crust over lattice ends and pinch together.
