Cranberry Pecan Pie
- Ready In:
- 1hr 5mins
- Ingredients:
- 12
- Yields:
-
1 pie
- Serves:
- 6
ingredients
- 6 tablespoons shortening
- 1 1⁄2 teaspoons buttermilk
- 2 tablespoons hot water
- 1 cup flour
- 1⁄2 teaspoon salt
-
filling
- 3 eggs
- 1 cup corn syrup
- 2⁄3 cup sugar
- 1⁄4 cup butter, melted
- 1 teaspoon vanilla
- 2 cups fresh cranberries
- 1 cup chopped pecans
directions
- In a small bowl, cream shortening and buttermilk until smooth.
- Slowly add water, beating until fluffy.
- Beat in flour and salt.
- Wrap pastry in plastic wrap and refrigerate 4 hours or more.
- Roll pastry to fit a 9 inch pie pan.
- Set aside.
- In a large bowl combine the eggs, corn syrup, butter and vanilla.
- Stir in cranberries and pecans.
- Pour into crust.
- Bake at 425 for 10 minutes.
- Reduce heat to 350 and bake 35-40 minutes.
- Cool completely.
- Cover and refrigerate overnight before slicing.
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RECIPE SUBMITTED BY
I live in the St. Louis area.
<br>Cooking is not my passion, but I do like to try new recipes. There are enough recipes saved in my cookbook to keep me busy for a long time. Of course I keep adding more all the time. Recipezaar is my favorite cooking site.