Cranberry Pecan Pie: One-Bowl Method

Instructions:

1. Preheat the oven to 350°F (180°C).
2. Place the unbaked pie crust into a 9-inch pie plate and crimp the edges.
3. Place the pie plate on a rimmed baking sheet to catch any filling bubbles.
4. In a large mixing bowl, whisk together the 113g melted butter, 150g granulated sugar, 3 large eggs, 120ml orange juice, 5ml vanilla extract, and 1.5g salt until the mixture is smooth and the sugar has begun to dissolve.
5. Evenly scatter the 115g chopped pecans and 120g cranberries across the bottom of the pie crust.
6. Slowly pour the custard mixture over the fruit and nuts, using a spatula to gently push any floating pieces down.
7. Bake for 50 to 55 minutes until the edges are set, the top is a dark golden brown, and the center has a slight, jelly-like jiggle and reads 160°F (71°C) on an instant-read thermometer.
8. Remove from the oven and cool completely on a wire rack before slicing.