 |
Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
This pie is really different, but very delicious. The bite of the tart carnberries is mellowed by the rich egg-and-butter filling and pecan bits. I make mine in a metal, 9 pie plate. Keep an eye on the pie in the oven, as temperatures in your oven may vary. I like to bake mine for 40 minutes on the middle rack, but I am baking at high elevation (5,000 feet). You can use all white sugar in a pinch, and dried orange peel also works. Ingredients:
1 cup white sugar |
1/3 cup brown sugar |
1/2 cup flour |
1 tablespoon grated orange zest |
1/8 teaspoon cinnamon |
1/8 teaspoon ground nutmeg |
3 eggs |
1/4 cup butter, melted |
1 1/2 cups fresh cranberries |
1/2 cup pecan pieces |
1 unbaked pie shell (9-inch) |
Directions:
1. Preheat oven to 350 degrees.
2. In mixing bowl, combine sugars, flour, cinnamon and nutmeg. Add orange zest and combine some more. Beat in eggs at medium speed, one at a time. Fold in the melted butter, then add the cranberries and beat at low speed. I like to beat them just enough to crush some of the berries so the filling gets a little bit pink, but not too much-you want the berries whole in the filling. Finally, fold in the pecans to blend evenly throughout. Pour filling into pie shell.
3. Bake for 35-40 minutes. Keep an eye on the pie. The top may get a light brown meringue-y look. That's ok-it's delicious and lightly brittle. I use a cake tester or toothpick in the center to see if it has baked long enough to set. A clean toothpick means it's done. Allow the pie to sit about 15 minutes before cutting.
|
|