The Cranberry-Pecan Pie I’ve Been Making Forever (It Never Fails)

Instructions

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1. 1 If using refrigerated pie dough, unroll the dough on a lightly floured countertop and gently roll over it with a rolling pin to smooth out any creases. Lay the crust inside a deep-dish glass or metal pie pan. Press the dough into the edges of the pan and up the sides. Crimp or flute the edges of the dough as desired. Freeze the crust for 30 minutes. Leave frozen pie crusts in the freezer until ready to fill and bake.
2. 2 Arrange an oven rack in the bottom third of the oven. Line a rimmed baking sheet with aluminum foil or parchment paper.
3. 3 In a medium bowl, whisk together the eggs, corn syrup, sugar, vanilla, and salt until well incorporated.
4. 4 Set the frozen pie shell on the prepared baking sheet. Spread the pecans and cranberries evenly over the bottom of the pie shell and pour the filling on top.
5. 5 Bake the pie until the crust is golden and the filling is set when shaken but the center is still a little jiggly, 50 to 70 minutes. If your crust begins to darken before the pie is set, tent the pie with aluminum foil.
6. 6 Let the pie cool until set, 2 to 3 hours. Enjoy warm or at room temperature. Leftover pie can be wrapped tightly in plastic wrap or foil and refrigerated for up to 4 days. Warm individual portions in the microwave in 30 second bursts until warmed through, about 1 minute. Love the recipe? Leave us stars and a comment below!