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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 24 |
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This is WONDERFUL. I tasted a piece of this and had to get the recipe. Can't wait for cranberries to show up at the store. Ingredients:
6 tablespoons shortening |
1 1/2 teaspoons buttermilk |
2 tablespoons hot water |
1 cup flour |
1/2 teaspoon salt |
3 eggs |
1 cup corn syrup |
2/3 cup sugar |
1/4 cup butter, melted |
1 teaspoon vanilla |
2 cups fresh cranberries |
1 cup chopped pecans |
Directions:
1. In a small bowl, cream shortening and buttermilk until smooth.
2. Slowly add water, beating until fluffy.
3. Beat in flour and salt.
4. Wrap pastry in plastic wrap and refrigerate 4 hours or more.
5. Roll pastry to fit a 9 inch pie pan.
6. Set aside.
7. In a large bowl combine the eggs, corn syrup, butter and vanilla.
8. Stir in cranberries and pecans.
9. Pour into crust.
10. Bake at 425 for 10 minutes.
11. Reduce heat to 350 and bake 35-40 minutes.
12. Cool completely.
13. Cover and refrigerate overnight before slicing.
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