A Festive Christmas Pie Idea: The Perfect Holiday Dessert

When it comes to Christmas, one of the best ways to spread holiday cheer is through food—and nothing says Christmas quite like a beautiful, delicious pie. Whether you’re hosting a holiday dinner or bringing a dish to a family gathering, a Christmas pie is sure to steal the show. While traditional pies like pumpkin and apple are always crowd-pleasers, why not shake things up a bit this year with a festive twist on the classic?

Here’s a Christmas pie idea that combines the best of the season’s flavors, beautiful presentation, and a touch of whimsy to make your dessert table shine: Cranberry Orange Pecan Pie.

Why Cranberry Orange Pecan Pie?

This pie takes the beloved pecan pie and adds a seasonal spin with tart cranberries and a burst of citrusy orange. The combination of sweet, tangy, and nutty flavors makes it the perfect balance for a holiday dessert. Plus, it adds a pop of color that looks just as festive as it tastes!

Ingredients:

For the pie crust:

• 1 ½ cups all-purpose flour

• 2 tbsp granulated sugar

• ½ tsp salt

• ½ cup unsalted butter, chilled and cubed

• 2 tbsp ice water (more if needed)

For the filling:

• 1 cup pecan halves

• 1 cup fresh cranberries (or frozen, thawed)

• 3/4 cup light brown sugar

• ¼ cup granulated sugar

• 3 large eggs

• ½ cup unsalted butter, melted

• 1 tbsp fresh orange zest (from 1 orange)

• 1/3 cup freshly squeezed orange juice

• 1 tsp vanilla extract

• ½ tsp ground cinnamon

• ¼ tsp ground nutmeg

• Pinch of salt

For garnish:

• A few extra pecan halves

• Fresh cranberries

• Orange zest ribbons or slices

Instructions:

1. Prepare the Pie Crust:

1. Make the dough: In a large bowl, combine the flour, sugar, and salt. Add the chilled butter cubes and, using a pastry cutter or your hands, work the butter into the flour until the mixture resembles coarse crumbs. Gradually add the ice water, 1 tablespoon at a time, until the dough begins to form. You may need a little more water if the dough is too dry.

2. Chill the dough: Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

3. Roll out the dough: On a lightly floured surface, roll the dough out into a 12-inch circle. Carefully transfer it to a 9-inch pie dish, trimming any excess dough, and crimp the edges.

4. Blind bake the crust (optional): If you prefer a crisper bottom crust, preheat your oven to 375°F (190°C). Line the pie crust with parchment paper and fill it with pie weights or dried beans. Bake for 10 minutes, then remove the parchment and weights and bake for another 5 minutes until lightly golden. Let the crust cool before adding the filling.

   
   

2. Make the Filling:

1. Toast the pecans: In a dry skillet over medium heat, toast the pecans for 3-4 minutes, stirring occasionally, until they are fragrant and slightly browned. Set aside to cool.

2. Prepare the cranberry-orange mixture: In a small saucepan, combine the cranberries, orange juice, and orange zest. Cook over medium heat for 5-7 minutes, stirring occasionally, until the cranberries begin to pop and release their juice. Mash the cranberries lightly with a spoon to break them up. Set the cranberry mixture aside to cool slightly.

3. Make the pie filling: In a large bowl, whisk together the brown sugar, granulated sugar, eggs, melted butter, vanilla extract, cinnamon, nutmeg, and a pinch of salt until smooth. Stir in the cranberry mixture.

4. Assemble the pie: Add the toasted pecans to the pie crust, spreading them evenly across the bottom. Pour the cranberry-orange filling over the pecans. Use a spoon to make sure the filling is evenly distributed.

   
   

3. Bake the Pie:

1. Bake: Preheat your oven to 350°F (175°C). Place the pie on a baking sheet to catch any drips, then bake the pie for 45-50 minutes, or until the filling is set and slightly golden. The center may still jiggle slightly, but it will firm up as it cools.

2. Cool: Let the pie cool completely on a wire rack before slicing, as the filling needs time to set.

   
   

4. Garnish and Serve:

Once the pie is fully cooled, garnish it with a few extra pecan halves, fresh cranberries, and a ribbon of orange zest for a festive touch. You can also add a dollop of whipped cream or a scoop of vanilla ice cream on the side if you're feeling indulgent!

Why You'll Love This Pie:

• Seasonal flavors: The tangy cranberries paired with the bright citrus and rich pecans create a festive flavor profile that’s perfect for Christmas.

• A beautiful presentation: The vibrant red cranberries and glossy pecans make this pie as beautiful as it is delicious. It's sure to be a showstopper on your dessert table.

• A twist on tradition: While pecan pie is a holiday classic, the addition of cranberries and orange gives it a fresh update that will wow your guests.

  
  

Tips for Success:

• Don’t overbake: The filling should be slightly jiggly in the center when you pull it out of the oven. It will continue to firm up as it cools.

• Use fresh cranberries: While frozen cranberries will work in a pinch, fresh cranberries give the pie a brighter, more vibrant flavor.

• Let it cool completely: This pie needs time to set, so be patient! If you slice it too early, the filling may be too runny.

  
  

This Cranberry Orange Pecan Pie is the perfect dessert for anyone looking to bring a little extra holiday cheer to their Christmas table. It's a beautiful, delicious way to celebrate the season with the ones you love. So, roll up your sleeves, grab some cranberries, and get baking—your family and friends are going to love it!