Name: Cranberry Pecan Pie
Prep time: 25 min
Cook time: 25 min
Yield: 8
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 -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Cranberry Pecan Pie

1. 6 tablespoons shortening -

2. 1-1/2 teaspoons buttermilk -

3. 2 tablespoons hot water -

4. 1 cup all-purpose flour -

5. 1/2 teaspoon salt -

6. Filling: -

7. 3 large eggs -

8. 1 cup light or dark corn syrup -

9. 2/3 cup sugar -

10. 1/4 cup butter, melted -

11. 1 teaspoon vanilla extract -

12. 2 cups fresh or frozen cranberries, thawed -

13. 1 cup chopped pecans -

14. Sweetened whipped cream, optional -

How to cook deliciously - Cranberry Pecan Pie

1. Stage

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.

2. Stage

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.

3. Stage

In a large bowl, whisk first 5 filling ingredients until blended. Stir in cranberries and pecans. Pour into crust.

4. Stage

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.