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
Ingredients
- 6 tablespoons shortening
- 1-1/2 teaspoons buttermilk
- 2 tablespoons hot water
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- FILLING:
- 3 large eggs
- 1 cup light or dark corn syrup
- 2/3 cup sugar
- 1/4 cup butter, melted
- 1 teaspoon vanilla extract
- 2 cups fresh or frozen cranberries, thawed
- 1 cup chopped pecans
- Sweetened whipped cream, optional
Reviews
The tangy cranberries provide a nice contrast to the sweet filling. However, they kind of take over the pecan pie flavor. Next time I would change the cranberry-pecan ratio to use more pecans. I used thawed fresh cranberries and dark corn syrup. I had trouble with the pie crust - it was pretty soft even after 24 hours in the refrigerator. It kept tearing and I had to do a lot of patching. Tasted good, though - had to shield it with foil to prevent over-browning. I might use a different crust next time, but this pie is worth a repeat.
used my regular crust as had some in the freezer. didnt quite set up as well as would have liked but didnt look like it should bake too much longer. great taste will make again
Very sweet. But good
I thought this sounded mighty good and I was right! It was a hit with the family at Easter. I asked everyone to rate it and they all gave it the highest. I used light corn syrup but I want to try dark next time. I would probably put more pecans in it. I also thawed fresh cranberries that I had frozen previously. They worked great. I whipped fresh cream and put it on the top. You can't lose with that!
This is my favorite recipe for pecan pie! I like dark corn syrup, but light would be fine too
Can I please just ask....did people use light or dark corn syrup?Adding a 5 star rating because it sounds divine.
What a great balance of sweet and tart with the cranberries. Definitely will be a keeper recipe.
In my tiny apartment with time at a premium, I had to use pre-made pie dough, which is disappointing because the recipe looks interesting. Even so, I got raves & requests for more at Thanksgiving. The cranberries really tone down the cloying sweetness of a traditional pecan pie. I came back to the recipe now because I'm going to use it as the topping for bar cookies this Chirstmas.
I love, love, love this pie. Couple of times it did not "set up" and I don't know why. But the last few attempts have turned out wonderful. It is delicious and I could eat the whole thing if I could handle the guilt.
Have make several times. Is always the first to be eaten.