Holiday Tradition Bakers

Inside the Ingredients

By Nora Rae Pearl | Dec. 13, 2025

Traditions are what we keep coming back to in the colder months, and this year we are going to give you two twists on holiday pie favorites that will become new traditions for years to come.

While we all have our favorite apple and pumpkin pies, we’re shifting our attention to pecans, pears, cranberries, and chocolate. For chocolate, we recommend shopping at the Grocer’s Daughter in Empire for their 70% Cacao Bars. (Make sure to grab a truffle box or two to put under the tree while you’re there.) Seek out Joanne Westphal’s Old Mission-grown D’anjou Pears for their sweet flavor and juiciness—they will pair (pun intended) perfectly with the tart cranberries and toasted pecans in your newest pie. And remember, whipped cream is always a welcome guest at the table!

Chocolate Pecan Pie

Guaranteed to steal the show on any dessert table.

Crust Ingredients
1 1/2 cups flour
1/4 teaspoon salt
1 1/2 tablespoons powdered sugar
1/2 cup butter, chilled, cut into 1/4-inch cubes
3 tablespoons cold water
1 egg white

Filling Ingredients
3 cups pecans
6 oz. 70% cacao chocolate, cut into chunks
2 1/2 tablespoons flour
1/2 cup butter, room temperature
1/2 cup packed brown sugar
3 large eggs, plus 1 egg yolk (reserved from crust)
1/2 cup light corn syrup
3 tablespoons molasses
3 tablespoons maple syrup
1 tablespoon vanilla extract
Scant 1/2 teaspoon salt

To make the crust: In a large bowl, mix together the flour, salt, and powdered sugar. In a small bowl, whisk together the water and egg white. Add to the flour-butter mixture. Gently mix together until a dough forms; add a tablespoon more of water if too dry. Roll out on a lightly floured surface into a 12- to 13-inch circle. Carefully transfer to a 9-inch pie plate. Crimp edges to your liking. Set aside.

To make the filling: Preheat the oven to 400 degrees. Pick out 1 1/2 cups of the prettiest pecan halves (this will be for the top of the pie) and set aside. Roast the remaining 1 1/2 cups of pecans for 6-8 minutes, or until fragrant and lightly browned. Let cool, then finely chop.

Lower oven temperature to 350 degrees. In a large bowl, add the chopped pecans, chocolate chunks, and flour. Toss until well mixed, set aside. In a medium bowl, beat together the butter and brown sugar until well combined and semi-fluffy, about two minutes. Whisk in the eggs, one at a time, beating well after each addition. Add the remaining filling ingredients, whisk until well combined. Pour over the chocolate-nut mixture, fold together until combined. Pour into the prepared crust. Arrange the saved pecan halves over the top. Bake for 50-55 minutes, until the filling has puffed and no longer jiggles. Allow to cool to room temperature before slicing.

Pear Cranberry Tart

Perfectly tender pears meet bursting cranberries and orange-scented pecans inside this beautiful tart.

Crust Ingredients
1 1/4 cups flour
1 tablespoon sugar
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, chilled, cut into 1/4-inch cubes
1/3 cup cold water
1/2 tablespoon apple cider vinegar

Filling Ingredients
1 cup pecans, toasted
1/2 cup packed brown sugar
1 large egg
4 tablespoons soft butter
1/4 teaspoon salt
1 teaspoon vanilla extract
Zest of 1/2 an orange

Topping Ingredients
5 medium sized pears
1/2 cup whole cranberries
1 large egg, beaten
2 tablespoons sugar mixed with 1/2 teaspoon ground cardamom

To make the crust: In a large bowl, mix together the flour, sugar, baking powder, and salt. Add the butter, toss to coat, then break it into small pebbled sized pieces with your fingers (or a pastry cutter). In a small cup, mix together the water and vinegar. Drizzle over the flour-butter mixture. Mix gently until the dough comes together; add a tablespoon or two more of water if too dry. Press out onto a piece of plastic to a 1-inch thick disc. Wrap and refrigerate at least two hours, or up to three days.

To make the filling: Process the nuts in a food processor until they are finely ground. Add the brown sugar, pulse until combined. Add the remaining ingredients, and process until smooth. Set aside.

To assemble: Preheat the oven to 400 degrees. Peel, half, and core the pears. Cut into 1/4-1/2 inch thick slices, set aside. Roll out the crust on a lightly floured surface until it is a 12-inch circle. Spread the pecan filling over the center in an even layer, leaving a 3-inch inch border. Artfully arrange the pear slices. Sprinkle over the cranberries, pushing them slightly into place. Fold up the crust, overlapping over the filling. Brush with egg. Sprinkle with cardamom sugar. Bake 45-50 minutes until nicely golden. Allow to cool to room temperature before slicing.