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.
- 2 eggs
- 2/3 cup light corn syrup
- 1/2 cup granulated sugar
- 3 tbsp unsalted butter melted
- 1/2 tsp vanilla extract
- 2 cups fresh cranberries
- 1 cup pecans
- 1 9-inch frozen deep-dish pie shell thawed
- 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.
- 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.