- 6 tablespoons shortening
- 1-1/2 teaspoons buttermilk
- 2 tablespoons hot water
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 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
- 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.
- 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 pastry to 1/2 in. beyond edge of plate; flute edge.
- In a large bowl, whisk first five filling ingredients until blended. Stir in cranberries and pecans. Pour into crust.
- 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. Yield: 8 servings.
Reviews forCranberry Pecan Pie
"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."