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
� cup packed brown sugar
� cup butter, melted
1 tsp. vanilla
� tsp. ground cinnamon
2� 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 � 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 �-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
� 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 � 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.
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