Name: Fruitcake Pie
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Dough for single-crust pie -; 1 cup pecan halves, divided -; 3/4 cup red candied cherries, divided -; 1/2 cup chopped dates -; 1/4 cup chopped candied pineapple -; 6 tablespoons butter, softened -; 1/2 cup packed brown sugar -; 3 large eggs, room temperature, lightly beaten -; 1/2 cup light corn syrup -; 1/4 teaspoon each ground cloves, ginger and nutmeg -

Ingredients for - Fruitcake Pie

1. Dough for single-crust pie

2. 1 cup pecan halves, divided

3. 3/4 cup red candied cherries, divided

4. 1/2 cup chopped dates

5. 1/4 cup chopped candied pineapple

6. 6 tablespoons butter, softened

7. 1/2 cup packed brown sugar

8. 3 large eggs, room temperature, lightly beaten

9. 1/2 cup light corn syrup

10. 1/4 teaspoon each ground cloves, ginger and nutmeg

How to cook deliciously - Fruitcake Pie

1 . Stage

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 rim of plate; flute edge. Set aside. Chop 1/2 cup pecans; set remaining pecan halves aside. Chop 1/2 cup cherries; halve remaining cherries and set aside. Combine the dates, pineapple and chopped pecans and cherries; sprinkle over crust.

2 . Stage

In a small bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in the eggs, corn syrup, cloves, ginger and nutmeg. Pour over fruit mixture. Top with the reserved pecan and cherry halves.

3 . Stage

Bake at 350° for 35-40 minutes or until set. Cool on a wire rack. Refrigerate leftovers.