Cranberry Pecan Pie
TOTAL TIME: Prep: 25 min. + chilling Bake: 45 min. + chilling
YIELD: 8 servings.
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
Ingredients
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6 tablespoons shortening
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1-1/2 teaspoons buttermilk
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2 tablespoons hot water
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1 cup all-purpose flour
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1/2 teaspoon salt
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FILLING:
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3 large eggs
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1 cup light or dark corn syrup
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2/3 cup sugar
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1/4 cup butter, melted
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1 teaspoon vanilla extract
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2 cups fresh or frozen cranberries, thawed
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1 cup chopped pecans
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Sweetened whipped cream, optional
Directions
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1.
Beat shortening and buttermilk until blended. Gradually add water, beating until light and fluffy. Beat in flour and salt. Shape into a disk. Wrap in plastic; refrigerate 4 hours or overnight.
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2.
Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edge.
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3.
In a large bowl, whisk first 5 filling ingredients until blended. Stir in cranberries and pecans. Pour into crust.
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4.
Bake on a lower oven rack 10 minutes. Reduce oven setting to 350°; bake until filling is almost set, 35-40 minutes. Cool completely on a wire rack. Refrigerate, covered, overnight before serving. If desired, serve with whipped cream.
Nutrition Facts
1 slice: 514 calories, 27g fat (7g saturated fat), 85mg cholesterol, 250mg sodium, 68g carbohydrate (52g sugars, 3g fiber), 5g protein.
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