Wednesday, December 2, 2009

Cranberry Pecan Pie

This is my favorite pie. I even adapted it to make a bar cookie with a shortbread base when I didn't want pie but wanted the cranberries and pecan goodness.

1 9 inch pie crust
1 1/2 cup cranberries
3 eggs
2/3 cup white sugar
1 cup dark corn syrup
6 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/4 teaspoon ground allspice
1/8 teaspoon salt
1 cup pecan halves

Preheat oven to 350 degrees F.

Finely chop cranberries in food processor or by hand. Spread into bottom of pastry-lined pie pan.

In a large bowl beat eggs until frothy. Add sugar, corn syrup, melted butter or margarine, vanilla, allspice, and salt. Mix well.

Pour mixture over cranberry layer. Neatly arrange pecan halves on top of sugar mixture.

Bake in preheated oven for 45 to 50 minutes, until golden and set in center.

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