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 Pecan-Cranberry pie II Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) Crust: 2 cups all-purpose flour 6 tbsp. butter 6 tbsp. solid vegetable shortening 4 to 6 tbsp. ice water Filling: 12 ounce bag fresh cranberries 4 large eggs, beaten to blend 1 cup light corn syrup 6 tbsp. butter 1 cup brown sugar 1/2 cup chopped pecans 34 whole pecan halves Directions For Crust: Blend flour, butter and shortening in a food processor until coarse crumbs form. With processor running, add 4 tbsp. ice water. Process just until dough forms, adding additional water if necessary. Divide dough in half, form each half into a disc and wrap tightly with plastic wrap. Refrigerate at least 1 hour, until firm enough to roll. Preheat oven to 400 degrees. Roll 1 disc into a 12 inch circle and form into a 9 inch pie plate. Prick bottom of crust in several places with a fork and freeze 10 minutes. Line crust with a 12 inch piece of foil and bake 15 minutes. Remove foil and bake 5 to 10 minutes until crust is dry and edges are starting to turn golden. Cool crust on a rack. Reduce oven to 350 degrees. For Filling: Coarsely chop cranberries in a food processor. Transfer cranberries to a large saucepan and add corn syrup. Bring to a boil over medium-high heat. Boil 5 minutes, stirring occasionally. Remove from heat, add butter and stir until melted. Stir in sugar. Reserve 1/2 cup cranberry mixture. Whisk eggs into remaining cranberry mixture until well blended. Sprinkle chopped pecans over prepared crust. Place crust on a baking sheet. Pour filling over crust. Arrange pecan halves around edges and in center of filling. Bake about 40 minutes until crust is browned and filling is softly set. Spoon reserved cranberries over and cool on a rack to room temperature. Serves 8 to 12. Related Recipes •   Cranberry Nectar Smoothie •   Holiday Cranberry Fluff •   Cranberry Pepper Roast with Cranberry Gravy •   Cranberry-Glazed Pork Roast •   Shortcut cranberry jelly •   Thanksgiving Fresh Cranberry Relish •   Boston Chicken Cranberry Sauce •   Cranberry Salad •   Holiday Cranberry Slush •   Cranberry Applie Pie •   Cranberry Strawberry Splash Punch •   Cranberry Marinated Vodka •   Cranberry-Apple Punch •   Triple Cranberry Sauce •   Hot Cran-Apple Cider •   Cranberry-Mint Tea •   Easy Holiday Pumpkin Pecan Layer Pie •   Crockpot Skiers Brew •   Quick Chicken with Herbed Cranberry Sauce •   Passion Fruit Iced Tea View/Post Comments (0) Add To MyRecipeBox Send to a Friend

© 2006 - RecipeQuick.com - Contact Us