Ingredients:

  • 1.5 cups (190g) all-purpose flour, chilled
  • 0.5 cup (115g) unsalted butter, frozen and cubed
  • 0.5 tsp (3g) fine sea salt
  • 5 tbsp (75ml) ice water
  • 1 tsp (5ml) apple cider vinegar
  • 2 cups (200g) raw pecan halves, toasted
  • 1.5 cups (150g) fresh cranberries, rinsed
  • 3 large eggs, room temperature
  • 1 cup (240ml) dark corn syrup
  • 0.5 cup (100g) dark brown sugar, packed
  • 4 tbsp (56g) unsalted butter, melted and cooled
  • 1 tbsp (15ml) bourbon
  • 1 tsp (2g) orange zest, freshly grated
  • 0.25 tsp (1.5g) salt

Instructions:

  1. Mix flour and salt in a large bowl.
  2. Incorporate frozen butter into the flour using a pastry cutter until the mixture resembles coarse crumbs with pea sized lumps.
  3. Stir in ice water and vinegar 1 tablespoon at a time until the dough just holds together when squeezed.
  4. Shape into a disk, wrap in plastic, and chill for 30 minutes until firm and cold to the touch.
  5. Roll dough on a floured surface to a 12 inch circle and drape into your pie plate.
  6. Trim and crimp edges, then chill for another 15 minutes until the pastry feels very stiff.
  7. Toast pecans at 350°F for 8 minutes until they smell intensely nutty and look golden.
  8. Whisk eggs, corn syrup, brown sugar, melted butter, bourbon, orange zest, and salt until smooth and slightly frothy.
  9. Fold in the toasted pecans and fresh cranberries until the fruit is evenly coated in syrup.
  10. Pour filling into the chilled crust and bake at 350°F for 55 minutes until the edges are set and the center has a slight, jello like jiggle.