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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. -Dawn Liet Hartman Mifflinburg, Pennsylvania

6-8 ServingsPrep: 25 min. + chilling Bake: 45 min. + cooling

Ingredients

6 tablespoons shortening
1-1/2 teaspoons buttermilk
2 tablespoons hot water
1 cup all-purpose flour
1/2 teaspoon salt
FILLING:
3 eggs
1 cup corn syrup
2/3 cup 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.
Roll out pastry to fit a 9-in. 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 at 425° for 10 minutes. Reduce heat to 350°; bake 35-40

2 of 2

Cranberry Pecan Pie (continued)

Directions (continued)

minutes longer or until filling is almost set. Cool completely on a
wire rack. Cover and refrigerate overnight before slicing. Yield:
6-8 servings.

Nutrition Facts: 1 serving (1 slice) equals 514 calories, 27 g fat (7 g saturated fat), 95 mg cholesterol, 280 mg sodium, 65 g carbohydrate, 3 g fiber, 6 g protein.