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
Cranberry Pecan Pie
Cranberry Pecan Pie
Prep Time
25 min
Cook Time
45 min
Yield
8 servings
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
Directions
- 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 crust to 1/2 in. beyond edge of plate; flute edge.
- In a large bowl, whisk first 5 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. If desired, serve with whipped cream.
Nutrition Facts
1 slice: 514 calories, 27g fat (7g saturated fat), 85mg cholesterol, 250mg sodium, 68g carbohydrate (52g sugars, 3g fiber), 5g protein.
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