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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 6 |
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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 Ingredients:
6 tablespoons shortening |
1-1/2 teaspoons buttermilk |
2 tablespoons hot water |
1 cup king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
filling: |
3 eggs |
1 cup corn syrup |
2/3 cup sugar |
1/4 cup butter, melted |
1 teaspoon vanilla extract |
2 cups fresh cranberries |
1 cup chopped pecans |
Directions:
1. In a small bowl, cream shortening and buttermilk until smooth. Gradually add water, beating until light and fluffy. Beat in flour and salt. Wrap pastry in plastic wrap; refrigerate for 4 hours or overnight.
2. Roll out pastry to fit a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. In a large bowl, combine the eggs, corn syrup, sugar, butter and vanilla until blended. Stir in cranberries and pecans. Pour into crust.
3. Bake at 425° for 10 minutes. Reduce heat to 350°; bake 35-40 minutes longer or until filling is almost set. Cool completely on a wire rack. Cover and refrigerate overnight before slicing. Yield: 6-8 servings.
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