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Ingredients
| multipurpose shortening: 6 Tbl |
| buttermilk: 1 1/2 tsp |
| water: 2 Tbl (hot) |
| all-purpose flour (unsifted): 1 cup |
| salt: 1/2 tsp |
| eggs: 3 |
| light corn syrup: 1 cup |
| granulated sugar: 2/3 cup |
| salted butter: 1/4 cup (melted) |
| vanilla extract: 1 tsp |
| cranberries (whole): 2 cups |
| pecans (chopped): 1 cup |
Cranberry Pecan Pie
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
50 min -
Servings
1 serving(s)
Tags
- In a small bowl, cream shortening and buttermilk until smooth.
- Slowly add water, beating until fluffy.
- Beat in flour and salt.
- Wrap pastry in plastic wrap and refrigerate 4 hours or more.
- Roll pastry to fit a 9 inch pie pan.
- Set aside.
- In a large bowl combine the eggs, corn syrup, butter and vanilla.
- Stir in cranberries and pecans.
- Pour into crust.
- Bake at 425 for 10 minutes.
- Reduce heat to 350 and bake 35-40 minutes.
- Cool completely.
- Cover and refrigerate overnight before slicing.