Cran-Apple Pie with Pecan

This single-crust pie pairs sliced apples with whole cranberries for a filling that hits both ends of the sweet-tart spectrum, finished with a scatter of pecans on top instead of a fussy double crust. Cooking the apple mixture briefly on the stovetop with cornstarch and apple jelly thickens it before it ever sees the oven, which prevents the dreaded soggy bottom and gives the cranberries a chance to keep their shape and color.

Stir the cranberries in last so they don’t break down completely; you want pops of tart fruit against the soft apples. Pour everything into the unbaked shell, scatter pecans across the top, and bake until the filling is set and the nuts toast to a deep brown.

Cover the crust edges with foil partway through baking. Pecans toast quickly but the crust needs the full bake to set, and unprotected edges burn before the center cooks through.

Pro Tips

• Use a tart, firm apple like Granny Smith or Honeycrisp; soft varieties like McIntosh dissolve into mush during the stovetop cook.
• Frozen cranberries work fine straight from the freezer; no need to thaw first.
• Don’t skimp on the foil collar at the 20-minute mark. Pecans go from golden to bitter fast on the outer edges.
• Let the pie cool at least an hour before slicing so the cornstarch fully sets and the wedges hold their shape.

Variations

• Swap walnuts for pecans for a slightly more bitter, classic note.
• Add a streusel topping (butter, flour, brown sugar, oats) over the pecans for a more substantial finish.
• Stir a tablespoon of orange zest into the filling for a brighter holiday version.