CRANBERRY PECAN PIE

Cranberry Pecan Pie image

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

Provided by Taste of Home

Time 1h10m

Yield 8 servings.

Number Of Ingredients 14

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

Steps:

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 : Calories 514 calories, Fat 27g fat (7g saturated fat), Cholesterol 85mg cholesterol, Sodium 250mg sodium, Carbohydrate 68g carbohydrate (52g sugars, Fiber 3g fiber), Protein 5g protein.