Cranberry Pecan Pie
By VerneJ
Nutritional Facts per 1 slice serving: 514 calories, 27g fat (7g saturated fat), 95mg cholesterol, 280mg sodium, 65g carbohydrate, 3g fiber, 6g protein.
Ingredients
- FILLING:
- 6 tablespoons shortening
- 1-1/2 teaspoons buttermilk
- 2 tablespoons hot water
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 3 eggs
- 1 cup corn syrup
- 2/3 cup sugar
- 1/4 cup butter, melted
- 1 teaspoon vanilla extract
- 2 cups fresh cranberries
- 1 cup chopped pecans
Details
Servings 6
Preparation time 25mins
Cooking time 70mins
Adapted from tasteofhome.com
Preparation
Step 1
1. In a small bowl, cream shortening and buttermilk until smooth. Gradually add water, beating until light and fluffy. Beat in flour and salt. Wrap pastry in plastic wrap; refrigerate for 4 hours or overnight.
2. Roll out pastry to fit a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. In a large bowl, combine the eggs, corn syrup, sugar, butter and vanilla until blended. Stir in cranberries and pecans. Pour into crust.
3. Bake at 425° for 10 minutes. Reduce heat to 350°; bake 35-40 minutes longer or until filling is almost set. Cool completely on a wire rack. Cover and refrigerate overnight before slicing.
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