Merry Berry Pecan Pie
Pecan pie is everybody's favorite pie. (Or maybe it's just us?) Take this classic pie to the next level with a drizzle of immune-supporting Black Elderberry Syrup.*
Recipe by Hannah Kaminsky
- 1 1/4 Cups All-Purpose Flour
- 1 Teaspoon Granulated Sugar
- 1/4 Teaspoon Salt
- 6 Tablespoons Vegan Butter, Chilled, Cut into Small Pieces
- 1 1/2 Teaspoons Lemon Juice
- 1 - 2 Tablespoons Ice-Cold Water
- 3 1/2 Cups (12 Ounces) Fresh Cranberries
- 1 1/2 Cups (6 Ounces) Fresh Blackberries
- 1/2 Cup Granulated Sugar
- 1/2 Cup Dark Brown Sugar, Firmly Packed
- 1/4 Cup Cornstarch
- 1 Teaspoon Ground Ginger
- 1/2 Teaspoon Salt
- 1 Tablespoon Orange Zest
- 2 Cups Pecan Halves, Divided
- Vanilla Ice Cream or Whipped Coconut Cream (Optional)
- 2 Tablespoons Sambucol Black Elderberry Syrup
- To make the pie crust, place the flour, sugar, and salt in the bowl of your food processor (see note) and pulse to combine. Add the vegan butter and pulse 6 - 8 times, until the mixture resembles very coarsely ground almond meal. A few small chunks of butter should remain visible, but nothing larger than the size of peas. Sprinkle lemon juice and the first tablespoon of water in while pulsing a few times to incorporate. If the dough holds together when squeezed, you're good to go. If it remains crumbly, keep adding water while pulsing, just a teaspoon at a time, until the dough is cohesive.
- Gather the dough together into a rough round and flatten it into a disk about 1/2 inch in thickness. Wrap tightly with plastic wrap and let chill in the fridge for at least an hour, or up to a week. To save the unbaked dough even longer, store the pieces in your freezer for up to 6 months.
- Meanwhile, prepare the filling by combining the cranberries, blackberries, both sugars, cornstarch, ginger, salt, and orange zest in a medium saucepan. Set over medium heat and bring to a simmer, stirring frequently, until the berries have burst, and the liquid has thickened; about 6 – 8 minutes. Let cool completely.
- When you’re ready to bake, preheat your oven to 350 degrees.
- Lightly dust a clean, flat surface with an even coating of flour. Work on one disk of dough at a time, and coat both sides lightly with additional flour. Starting at the center of the disk, use your rolling pin to apply light pressure while rolling outwards to the edges. Try to maintain the round shape as best you can, turning the dough as needed. It may be helpful to periodically lift the dough to ensure that it's not adhering to the counter. Keep rolling until the dough extends at least 2 inches beyond the size of your pie pan all around.
- Carefully transfer the chilled dough to a 9-inch round pie pan. Cut away the excess and flute the edges as desired or use cookie cutters to cut shapes from the scraps and apply them decoratively around the edges.
- Stir half of the pecans into the chilled filling and pour it into your prepared pie crust. Smooth the surface and arrange the remaining pecans artfully on top.
- Bake for 40 – 45 minutes, until the crust is evenly golden brown all over and the pecans on top are lightly toasted.
- Let cool before serving at room temperature, drizzle Sambucol Black Elderberry Syrup with ice cream, whipped cream, or simply solo.
Yield: 8 - 12 Servings
In case you don't have a food processor, the old-fashioned method is just as effective, if a bit more labor-intensive. Place the flour, sugar, and salt in a large bowl and use a pastry cutter or two forks to cut in the pieces of vegan butter. A few small chunks of butter should remain visible, but nothing larger than the size of peas. Sprinkle lemon juice and one tablespoon of water into the bowl and stir well with a wide spatula. Sometimes it can be difficult to get the liquids properly incorporated, so it may be helpful to drop the formalities and just get in there to mix with your hands. If the dough holds together when squeezed, you're set. If it remains crumbly, keep adding water and mixing thoroughly, just a teaspoon at a time, until the dough is cohesive. Do your best not to over-mix or over-handle the dough, as this will make it tough when baked.
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