Cranberry and Pecan Pie

This rustic pie is perfect for a chilly autumn day. If you can’t use fresh cranberries, frozen works just as great too.

Cranberry and Pecan Pie
Cranberry and Pecan Pie
Cranberry and Pecan Pie
Servings Cook Time
8 1-1/2hours
Servings
8
Cook Time
1-1/2hours
Ingredients
Portions:
Units:
Ingredients
Portions:
Units:
Instructions
  1. In large bowl, whisk the eggs, corn syrup, sugar, butter and vanilla until blended. Arrange cranberries and pecans on crust. Pour on egg mixture to fill almost to top.
  2. Bake in lower third of 425°F (220°C) oven for 10 minutes. Reduce heat to 350°F (180°C); bake 40 to 45 minutes longer or until pastry is golden-brown and filling is almost set. Cool completely on a rack. Cover and refrigerate overnight before slicing.