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Cranberry Pecan Pie

 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 King Arthur Unbleached 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.
Nutritional 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.