HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Baked Goods -> Pastries Cranberry-Pecan Pie with Cornmeal Crust Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) Crust: 1 cup all purpose flour 1/3 cup yellow cornmeal 2 tbsp. sugar 1/4 tsp. salt 4 tbsp. cold butter, diced 3 tbsp. cold vegetable shortening, diced 4 to 5 tbsp. ice water Filling: 3 cups fresh cranberries 2 medium green apples, unpeeled, finely chopped 3/4 cup dried apricots, chopped 3/4 cup chopped pecans 1/3 cup maple syrup 1/4 cup all purpose flour 1 large egg yolk 1 tbsp. milk Glaze: 1/3 cup orange marmalade Directions For Crust: Combine flour, cornmeal, sugar and salt in a large bowl. Cut in the butter and shortening until mixture forms coarse crumbs. Sprinkle 2 tbsp. ice water over dough and toss to moisten. Add more water, 1 tbsp. at a time, until dough just forms, if necessary. Form dough into a disc and wrap tightly in plastic wrap. Refrigerate dough at least 30 minutes. Roll dough out to a 12 inch circle on a floured surface. Fit into a glass 9 inch pie pan. Trim overhang to 1/2 inch and crimp edges decoratively. Prick the bottom of crust all over with a fork. Freeze crust at least 15 minutes. Preheat oven to 400 degrees. Line frozen crust with foil and fill with pie weights or dried beans. Bake 10 minutes. Meanwhile prepare fillinFilling: Coarsely chop the cranberries in a food processor. Transfer to a large bowl and stir in apples, apricots, pecans, maple syrup and flour. Remove the foil and weights from the baked pie shell and spoon the filling into the shell, spreading evenly. Stir together egg and milk and brush over edges of crust. Bake pie 20 minutes until crust is golden. Cool slightly. For Glaze: Warm the marmalade in a small saucepan over low heat until pourable. Spoon the marmalade over the pie filling, spreading lightly to cover. Serve warm or cold. Garnish with whipped cream or ice cream if desired. Makes one 9 inch pie. Related Recipes •   Cranberry Applie Pie •   Pecan-Cranberry pie II •   Cranberry Ribbon Apple Pie •   Cranberry Nectar Smoothie •   Catfish with Cornmeal Crust and Honey-Mustard Sauce •   Chocolate Pecan Pie •   Banana Pecan Cornmeal Pancakes •   Holiday Cranberry Fluff •   Pumpkin Pecan Pie •   Butter Pecan Turtle Cookies •   Pan Fried Catfish with lemon •   Deluxe Pecan Pie •   Cranberry Pepper Roast with Cranberry Gravy •   Cranberry-Glazed Pork Roast •   Shortcut cranberry jelly •   Spiced Pecan Pie •   KFC Pecan Pie •   Cranberry Apple Pecan Pie •   Crunchy Fried Shrimp with Cornmeal Crust and Cayenne Mayonnaise •   Chocolate Pecan Tart View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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