Cranberry Pecan Pie

Ingredients

  • Single-crust pastry
  • 1 1/4 c.  all-purpose flour
  • 1/4 tsp. salt
  • 1/3 c.  shortening
  • 4 to 5 tbsp. cold ice water
  • Filling
  • eggs
  • 1 c. corn syrup
  • 2/3 c. sugar
  • 1/4 c. butter, melted
  • 1 tsp. vanilla extract
  • 2 c. fresh or frozen cranberries
  • 1 c. chopped pecans

Temperature: 350 ° F

Instructions

Roll out pastry to fit a 9 inch pie plate. Trim pastry to 1/2 inch beyoud edge of plate, flute edges. In a large bowl, combine eggs, corn syrup, sugar, buttter and vanilla until blended.
Stir in cranberries and pecans. Pour into crust.
Bake 400 degrees for 10 minutes. Reduce heat to 350 degrees, bake 35-40 minutes longer or until filling is almost set. After 10 minutes at 400 degrees, cover pie with foil to prevent over darkening of cranberries. Cool completely on wire rack. Cover and refrigerate before slicing.