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    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 pecans

    Recipe



    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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