Why didn t pecan pie set?

Here's the thing to remember: If you're filling hasn't set, it means the bottom of the pie crust isn't fully cooked , either. You can prevent the outer crust from further darkening (or even burning) by covering it with aluminum foil or -- more attractively -- with what's known as a pie ring or shield.

Do you Prebake berry pie crust?

You do not need to pre-bake a pie crust for an apple pie or any baked fruit pie really , but we do freeze the dough to help it stay put. Pre-baking the pie crust is only required when making a custard pie OR when making a fresh fruit pie.

How do I get my pecan pie to set?

The filling continues to cook and will fully set as the pie cools , so giving a pie plenty of time at room temperature before serving is important. "We usually let our pecan pies sit out for about an hour," says Chef Kolle, "until the filling's cool enough to touch."

What do you do if your pie doesn't set?

If it doesn't set and dry immediately, just pop the pie crust back in the oven for 20-30 seconds . Repeat until the surface of the pie is smooth and shiny and the docking holes are entirely sealed. This will prevent the dreaded "soggy bottom" and give you a nice crisp crust.

How long to prebake pie crust at 350?

If your recipe doesn't have instructions and you're wondering how long to pre bake the pie, here's what I do: I pre bake the prepped pie crust at 350°F. If the crust is homemade from scratch, I pre bake for 35 minutes. If the crust is store-bought, I pre bake for 30 minutes .

Should you poke holes in bottom of pie crust?

With docking, the holes allow steam to escape, so the crust should stay flat against the baking dish when it isn't held down by pie weights or a filling . Otherwise the crust can puff up, not only impacting appearance but also leaving you with less space for whatever filling you have planned.

Should you blind bake the bottom crust of a fruit pie?

If you don't blind bake the crust, the liquid from the filling will prevent the pastry from becoming flaky and crisp. You'll be left with a pie that has a soggy bottom. (It tastes just as bad as it sounds).

Why is my pecan pie dry?

Cook pecan pie too much and it'll crack and be dry. Underbake it and it will be watery and runny. You want to cook pecan pie to an internal temperature of 200°F. Use a digital thermometer to make this easy.

Will pecan pie still be jiggly after baking?

You will know your pecan pie is done cooking when you can gently shake the pie dish and see that the center of the pie is not overly jiggly and the outer edges are set. If the pie jiggles a lot when you gently shake the pan, continue cooking it until the center is a little more set .

Does pecan pie firm up as it cools?

Wait until the pie cools to room temperature before cutting into it because the filling continues to cook and set as the pie cools. To correct a runny filling, cover the pie with foil and place it back in the oven until at 425 to 450 F for about 12-15 minutes. Why is my filling foamy?

Should pecan pie be jiggly after baking?

jiggle in the center when it's ready to take out of the. oven. If it's still liquid-like in the middle, it's too soon.

Cranberry Pecan Pie Recipe - Barbara Bakes™ (2024)

Published by Melissa on November 22, 2014 | Updated March 2, 2024 | 25 Comments

Jump to Recipe

Cranberry Pecan Pie Recipe - Barbara Bakes™ (1)

This Cranberry Pecan Pie isan easy-to-make pie made fromfresh cranberries, crunchy pecans, and a sweet pie dough.

I was recently sent abeautiful cookbook, Nick Malgieri’s Pastry: Foolproof Recipes for the Home Cook. Nick is a best selling author of 12 cookbooks. Hisnewestcookbook is filled with luscious, creative pastry recipes, along with great step by step photos and instructions.

Cranberry Pecan Pie Recipe - Barbara Bakes™ (2)

Since Thanksgiving is next week, I was drawn to thecranberry pecan pie recipe. The cranberry filling is cooked on the stove with orange juice, orange zest, and sugar before adding the pecans and baking it in the oven.

Cranberry Pecan Pie Recipe - Barbara Bakes™ (3)

However, Nick did include a warning with therecipe:

Warning: this pie has a tart and tangy filling that might not be sweet enough for some people. That said, I love the tangy quality of this filling and wouldn’t want it to be any other way. By the way, since the filling is cooked before the pie is baked, you can taste it and add a little more sugar if you want.

I tasted the filling before adding it to the crust and I really liked the tanginess of the filling. My husband did too, especially when served with a dollop of sweet whipped cream.

The filling ispaired with a sweet pie crust that also helps balance out the tanginess of the filling. I didn’t expect to like the crust as much as I did. I generally prefera super flaky pie crust to a sweet crust, but I have to admit I loved this sweet crust paired with the tartfilling.

Cranberry Pecan Pie Recipe

Cook Time40 minutes mins

Total Time40 minutes mins

Course: Dessert

Keyword: baking, Dessert, Thanksgiving

Servings: 8 servings

Author: Barbara Schieving

Ingredients

One 9-inch pie crust made from Sweet Pastry Dough*
6 cups fresh cranberries about 1 ½ pounds, rinsed, picked over, and drained
⅓ cup granulated sugar
⅔ cup turbinado or light brown sugar
1 tablespoon finely grated peeled fresh ginger
finely grated zest of 1 large orange
½ cup fresh orange juice strained before measuring
4 tablespoons unsalted butter cut into 5 or 6 pieces
½ teaspoon ground cinnamon
¼ teaspoon ground ginger I omitted this
1 cup pecan pieces coarsely chopped, divided

Instructions

Combine the cranberries with the rest of the ingredients except the pecans in a large nonreactive saucepan. Bring the mixture to a simmer, stirring often, and cook at an active simmer until slightly thickened, about 5 minutes. Don’t overcook, or the filling will be hard after the pie is baked. Let cool.
Set a rack at the lowest level in the oven and preheat to 375°F.
Stir half of the pecans into the filling and pour it into the prepared pie crust. Smooth the surface and scatter the remaining pecans on top.
Place the pan in the oven and decrease the temperature to 350°F. Bake until the crust is baked through and the pecans are toasted, 35 to 40 minutes.
Cool the pie on a rack and serve it at room temperature.
*If you want to make the cookie leaves for the top of the pie, you’ll need to make two 9-inch pie crusts.

Notes

*sweet pie crust dough recipe

More pies you might like:

Classic Pecan Pie, Barbara Bakes
Cranberry Apple Streusel Pie, Barbara Bakes
Pumpkin Cheesecake Pie, Taste and Tell
12 Pie Recipes for Thanksgiving, Completely Delicious

« White Chocolate Cranberry Orange Bars from Christmas Desserts – Sweets of the Season Cookbook

Chocolate Peppermint Ice Cream Cake Roll »

About Melissa & Barbara

As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

Reader Interactions

Comments

Kel
December 22, 2014 at 11:28 am

The pie is beautiful! And Nick’s recipes are so good. Thanks for sharing. I have enjoyed your blog all year long – what a wonderful baker you are!
Reply
- Barbara Schieving
  December 23, 2014 at 5:01 am
  
  What a sweet comment – thanks so much Kel! I hope the new year brings you all wonderful things!
  Reply

« Older Comments

Cranberry Pecan Pie Recipe - Barbara Bakes™ (2024)

Cranberry Pecan Pie Recipe

Ingredients

Instructions

Notes

About Melissa & Barbara

Reader Interactions

Comments

Leave a Reply

FAQs

Why didn t pecan pie set? ›

Should pecan pie be jiggly after baking? ›