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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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PERFECT for the Thanksgiving holiday table! Very easy to do and it the time it takes will be appreciated. Start 2 days before the holiday. 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 corn syrup |
2/3 cup sugar |
1/2 cup butter, melted |
1 teaspoon vanilla |
2 cups fresh cranberries |
1 cup chopped pecans |
whipped topping for garnish |
Directions:
1. In a small mixing bowl, cream shortening and butter milk until smooth.
2. Gradually add water, beating until light and fluffy.
3. Beat in flour and salt.
4. Wrap pastry in plastic and refrigerate for 4 hours or overnight.
5. Roll out pastry to fit a 9-inch pie plate.
6. Trim pastry to 1/2 inch beyond edge of plate, flute edges.
7. In a large bowl, combine the eggs, corn syrup, sugar, butter and vanilla until well blended.
8. Stir in cranberries and pecans.
9. Pour into crust.
10. Bake at 425° for 10 minutes.
11. Reduce heat to 350° and bake 35-40 minutes longer until filling is almost set.
12. Cool completely on wire rack.
13. Cover and refrigerate overnight before serving.
14. Serve with whipped topping.
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