Cranberry-Pecan Pie

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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.