Cranberry Pecan Pie

I first prepared this pie at Thanksgiving to share with my co-workers. It was such a success! Now I freeze cranberries while they are in season so that I can make it year-round.

Yield

6 to 8 servings

Crust Ingredients

6 tablespoons shortening
1 1/2 teaspoons buttermilk
2 tablespoons hot water
1 cup all-purpose flour
1/2 teaspoon salt

Filling Ingredients

3 eggs
1 cup corn syrup
2/3 cup granulated (white) sugar
1/4 cup butter, melted
1 teaspoon vanilla extract
2 cups fresh cranberries
1 cup chopped pecans

Directions

In a small bowl, cream shortening and buttermilk until smooth. Gradually add water, beating until light and fluffy. Beat in flour and salt. Wrap pastry in plastic wrap; refrigerate for 4 hours or overnight.

Preheat oven to 425°F (218°C).

Meanwhile, roll out pastry to fit a 9-inch pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. In a large bowl, combine the eggs, corn syrup, sugar, butter and vanilla until blended. Stir in cranberries and pecans. Pour into crust.

Bake for 10 minutes. Reduce heat to 350°F;; bake 35 to 40 minutes longer or until filling is almost set. Cool completely on a wire cooling rack. Cover and refrigerate overnight before slicing.

Estimated Time

Preparation Time: 25 minutes
Pastry Chill Time: 4 hours
Bake Time: 50 minutes
Cool Time: 1 hour
Pie Chill Time: 8 hours

Nutritional Information

Amount per serving: Calories 514, Fat 27 g (Saturated Fat 7 g), Cholesterol 95 mg, Sodium 280 mg, Carbohydrate 65 g, Fiber 3 g, Protein 6 g

Recipe Courtesy Of

Dawn Liet Hartman Mifflinburg, Pennsylvania

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