Pumped-Up Pecan Pie

I haven't tried this yet, but picture looks awesome. I can't wait to make it for the upcoming holidays.

• Ready In: 1 hr 15 mins
• Serves: 14
• Yields: 1 pie

Ingredients

• 1 (15 ounce) box  refrigerated ready to bake  pie crusts, box of 2 but you will only need 1
• 2  cups  dry-roasted salted mixed nuts
• 1  cup dried cranberries
• 4  large eggs
• 1⁄2 cup light brown sugar
• 1⁄2 cup light corn syrup
• 1⁄2 cup pure maple syrup
• 1⁄4 cup all-purpose flour
• 2  tablespoons butter, melted

Directions

1. Heat oven to 350°F Fit crust into a 9 inches pie plate. Flute edges.
2. Reserve 1/2 cup mixed nuts and 1/4 cup dried cranberries in a bowl. Coarsely chop remaining nuts and cranberries. Spread evenly in crust.
3. Whisk remaining ingredients in a medium bowl until blended. Pour over nut mixture. Decoratively place reserved nuts and cranberries on top.
4. Bake 50-60 minutes until set. (If crust browns too quickly, cover loosely with foil.) Remove to a wire rack to cool.