Pumped-up Pecan Pie

This is not your average pecan pie is made with mixed nuts & dried cranberries. Can be baked up to 4 days ahead, refrigerate covered. The recipe comes from Womans Day.com

• Ready In: 1 hr 30 mins
• Yields: 1 9inch pie

Ingredients

• 1  ready to bake  pie crusts or 1  your own  pie crust
• 2  cups  dry-roasted salted mixed nuts
• 1  cup dried cranberries
• 4  large eggs
• 1⁄2 cup light brown sugar, packed
• 1⁄2 cup light corn syrup
• 1⁄2 cup pure maple syrup
• 1⁄4 cup flour
• 2  tablespoons butter, melted

Directions

1. Heat oven to 350 degrees, fit pie crust into a 9-inch pie plate, flute edges.
2. Reserve 1/2 cup mixed nuts and 1/4 cup dried cranberries in a bowl.
3. Coarsely chop remaining nuts and cranberries: spread evenly over in crust.
4. Whisk together eggs, brown sugar, both syrups, flour and butter in a mediun bowl until well blended; pour over nut mixture.
5. Decoratively place reserved nuts and cranberries on top of pie.
6. Bake 50 to 60 minutes until set, (if crust browns too quickly, cover loosely with foil), remove to rack to cool,enjoy.