Monday, November 4, 2013

CRANBERRY PECAN PIE

Pastry for 1 crust pie (I recommend the Holiday Pastry on this blog)
1 cup fresh or frozen cranberries
3 large eggs
2/3 cup sugar
1 cup dark corn syrup
6 tbsps unsalted butter, melted
1 tsp vanilla extract
1/4 tsp mace
speck of salt
3/4 to 1 cup pecan halves

Prepare pastry and line a 9-inch pie plate; flute edges and set aside.

Preheat oven to 350 degrees.

Process the cranberries in a food processor or blender until finely chopped; arrange over the bottom of the pie shell; set aside.

In a large mixer bowl, beat the eggs until frothy.  Mix in the sugar, corn syrup, butter, vanilla, mace, and salt. Pour mixture over the cranberries and arrange the pecan halves decoratively over the top in a circular pattern.

Bake pie at 350 degrees 45 to 50 minutes or until golden brown and almost set (a little shaky but will firm up as it cools).


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