CRANBERRY-PECAN PIE
MAKES 1 (9-INCH) PIE
Tart cranberries complement the sweet and buttery pecan filling in this festive pie.
CRUST
1¼ cups all-purpose flour
2 teaspoons sugar
1 teaspoon kosher salt
½ cup cold unsalted butter, cubed
3 to 4 tablespoons ice water
1 large egg, lightly beaten
1 teaspoon whole milk
FILLING
¾ cup sugar
2 tablespoons all-purpose flour
¾ teaspoon kosher salt
2 large eggs
1 cup dark corn syrup
3 tablespoons unsalted butter, melted and cooled
1½ teaspoons vanilla extract
1½ cups toasted pecan halves, chopped
1½ cups fresh or thawed frozen cranberries
FOR CRUST
1. In the work bowl of a food processor, place flour, sugar, and salt; pulse until combined. Add cold butter, and pulse until mixture is crumbly. Add ice water in a slow, steady stream, pulsing just until dough comes together. Turn out dough onto a lightly floured surface, and shape into a disk. Wrap in plastic wrap, and refrigerate for at least 1 hour.
