Cranberry Pecan Pie
Source of Recipe
Taste of Home, Oct/Nov '04, pg. 42
Recipe Introduction
This is a wonderful variation of pecan pie! The tart cranberries went great with the sweet pecan filling.
List of Ingredients
Crust:
6 T. shortening (I used butter-flavored Crisco)
1 1/2 t. buttermilk
2 T. hot water
1 cup flour
1/2 t. salt
Filling:
3 eggs
1 cup corn syrup (I used light corn syrup)
2/3 cup sugar
1/4 cup butter -- melted
1 t. vanilla
2 cups fresh cranberries
1 cup chopped pecansRecipe
In a small bowl, cream Crisco and buttermilk until smooth. Gradually add water, beating until light and fluffy. Beat in flour and salt (don't over-beat). Wrap pastry in plastic wrap; refrigerate for 4 hrs. or overnight.
Roll out pastry to fit a 9 inch pie 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 in a preheated 425 deg. oven for 10 minutes. Reduce heat to 350 deg.; bake 35-40 minutes longer or until filling is almost set. Cool completely on a wire rack. Cover and refrigerate overnight before slicing (we started eating it the same day).
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