Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Pecan Cranberry Pie




Source of Recipe


Internet


List of Ingredients




1/3 cup dried cranberries
3 Tbsp. bourbon
1 Recipe Buttery Pie Crust
3 eggs, slightly beaten
1 cup dark-colored corn syrup
½ cup packed brown sugar
¼ cup butter, melted
1 tsp. vanilla
½ tsp. ground cinnamon
2½ cups broken pecans
1 Recipe Cranberry and Honey Sauce
Sweetened whipped cream


Recipe



In a small bowl combine cranberries and bourbon; cover and let stand at room temperature for 2 hours.

Prepare and roll out Buttery Piecrust. Line a 9-inch deep-dish pie plate with the dough. Trim pastry to ½ inch beyond edge of pie plate. Fold under extra pastry; crimp edge as desired.

For filling, in a large bowl combine eggs, corn syrup, brown sugar, butter, vanilla, and cinnamon. Mix well; stir in pecans and undrained cranberries. Pour filling into the pastry shell.

Bake in a 325° oven for 50 to 55 minutes or until a knife inserted near center comes out clean. Cool on a wire rack. Cover; refrigerate within 2 hours.

Serve with Cranberry and Honey Sauce and sweetened whipped cream. Makes 8 servings.

Buttery Pie Crust
2 cups all-purpose flour
2 tbsp. granulated sugar
1 tsp. salt
12 tbsp. chilled unsalted butter cut into ½-inch pieces
4–6 tbsp. ice water

In a large mixing bowl combine flour, sugar, and salt. With a fork or pastry blender cut in butter. Sprinkle 1 tablespoon of the ice water over part of the flour mixture; gently toss with fork. Push moistened dough to the side of the bowl. Repeat moistening flour mixture, using 1 tablespoon of water at a time, until all the flour mixture is moistened (use 4 to 6 tablespoons total). Form dough into a ball. On a lightly floured surface roll to a circle about 14 inches in diameter.

Cranberry and Honey Sauce
¾ cup fresh cranberries
3 tbsp. granulated sugar
2 tbsp. honey
1 tbsp. lemon juice

In a medium saucepan combine cranberries, 1 cup water, and sugar. Bring to boiling, stirring to dissolve sugar. Boil gently, uncovered, 10 minutes, stirring occasionally. Add honey and lemon juice. Return to boiling. Reduce heat; simmer 3 minutes more. Cool slightly. Remove ¼ cup of the cranberries with a slotted spoon; set aside. Transfer remaining mixture to a blender; cover and blend until almost smooth. Strain to remove skins. Stir reserved berries into strained mixture. Cover; chill 2 hours or until completely chilled. Makes 1 cup.