Coming back with another delicious fall recipe! I have never been a great pie maker so making my own recipe for one made me quite hesitant. To my surprise, it actually turned out really well on the first try. Of course I re-made it a couple times to get it just right.
This was actually a fun recipe for me to make, because it was originally a challenge between my fellow vegan friend, Trisha, and I. We decided to pick three ingredients that were “fall-inspired” and make a dish out of it. The ingredients were:
- Maple syrup
I was trying to think what I could make with the pecans first. The first thing that came to mind were candied pecans. Super sweet and delicious. I haven’t seen a lot of recipes calling for candied pecans in a pecan pie, so I thought it would go together perfect! Thats when the idea of a cranberry pecan pie came to mind. Cranberrys are of course very tart and bitter so adding a lot of sugar is a must. Maple syrup was the perfect sweetener, along with some coconut sugar.
The crust is my favourite part. It’s super buttery and flaky, and not to hard. What I loved about this pie so much was that it held its shape. Some pies just crumble and fall apart as soon as you cut into them, but this one slid right out of the pan and left no remains.
I know some people like their cranberries a little tart and others like them super sweet. I added just enough sugar to balance it out. Of course, if you find it a little too tart you can add some more sugar.
Eating this pie makes me 10x more excited for this holiday season. Let me stop rambling and lets get on with this delicious recipe.
Vegan Cranberry Pecan Pie w/ Candied Pecans
By: healthienut Serves: 8
- 3 cup flour
- 1/2 tsp salt
- 2 tsp sugar
- cold water as needed
- 1 cup cubed vegan butter (or 2 sticks)
- 2 cups candied pecans*
- 3 1/2 cups fresh cranberries
- 2 cups pecans
- 3 tbsp maple syrup
- 1 cup coconut sugar
- 1 tsp lemon zest
- 1 tsp lemon juice
- 2 tsp vanilla
- 2 tsp corn starch
- 1 flax egg (1 tbsp ground flax seed + 2 tbsp water, set for 5 min.)
- Preheat oven to 350 degrees.
- Whisk together flour, salt, & sugar together in a large mixing bowl.
- Cut in butter using hands until texture resembles coarse crumbs. Stir in the ice cold water a tablespoon at a time until a dough forms. Wrap dough in plastic and refrigerate for about 30 min.
- Roll dough out to fit a 9 inch pie pan. Place the crust in the pie pan and press it down evenly to cover the bottom and sides of the pan. If needed, cut off any excess, but make sure to leave about an inch. At this point you can add a design to the crust if you wish.
- In a food processor, combine cranberries, maple syrup, coconut sugar, lemon zest, lemon juice, vanilla, corn starch, and flax egg until well blended. It shouldn’t be like a paste, but rather a coarse texture with small bits.
- Place cranberry mixture in small bowl. Take 2 cups of pecans and spread them over a baking sheet lined with parchment paper or a silicone baking mat. Roast them for about 10 min. making sure to check on them so they don’t burn. Take them out and mix them in with the cranberry mixture.
- Mix the candied pecans in with the cranberry mixture as well.
- Place filling inside the crust. Spread evenly
- Brush crust with melted vegan butter. This will make it a perfect golden brown. Before placing in oven, cover JUST the crust with foil, to insure it doesn’t burn and the rest of the pie cooks through.
- Bake for 50-60 min. or until crust is golden brown and filling is firm. Enjoy!
Notes* I used this candied pecan recipe: http://www.danicaliforniacooks.com/how-to-make-candied-pecans/ I would start making the candied pecans just before you start the filling.