Cranberry-Pecan Pie

[dragoness_e]

Cranberry-Pecan Pie

This is a variant on Pecan Pie, as you might expect.

Crust

See Fool-Proof Pie Crust. Need 1 9" crust.

Filling

• 3 eggs
• 1 c. corn syrup
• 2/3 c. sugar
• 1/4 c. butter, melted
• 1 tsp. vanilla extract
• 2 c. fresh cranberries
• 1 c. chopped pecans

Roll out pastry to fit a 9-in pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Ina a large bowl, combine the eggs, corn syrup, sugar, butter and vanilla until blended. Sir in cranberries and pecans. pour into crust.

Bake at 425°F for 10 minutes. Reduce heat to 350°F; bake 35-40 min longer or until filling is almost set. Cool completely on a wire rack. Cover and refrigerate overnight before slicing.

Adapted from "Cranberry Pecan Pie", Taste of Cooking, Oct/Nov 2004, p. 42.

Comments

[raisedbymoogles.livejournal.com]

*steals!*

[sweetfires.livejournal.com]

Erm...I'm not American, but I'd like to know....What's corn syrup?

[dragoness-e.livejournal.com]

Corn Syrup (http://en.wikipedia.org/wiki/Corn_syrup) is a sweet syrup made from corn starch and used in cooking.

[sweetfires.livejournal.com]

Hmmm...*ponders the supplement of Golden Syrup (http://en.wikipedia.org/wiki/Golden_syrup) for Corn Syrup*

*reads article* Oooo! I can! Now I can try that recipe of yours!

[resqdog51.livejournal.com]

Someone loves you! (http://resqdog51.livejournal.com/663472.html?thread=2542256#t2542256)