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You are here: Home / Food / Cranberry Pecan Pie

Cranberry Pecan Pie

November 21, 2007 By Carole

I know that several of you expressed an interest in the Cranberry Pecan Pie recipe. I always deliver – even if it means two posts in one day!

cranberry_pecan_filling.jpg

Cranberry Pecan Pie

Single pie crust
3 eggs
1 cup corn syrup
2/3 cup sugar
1/4 cup butter, melted
1 tsp vanilla extract
2 cups fresh cranberries
1 cup pecans

In a large bowl combine the eggs, corn syrup, sugar, butter and vanilla until blended. Stir in cranberries and pecans. Pour into pie crust.
Bake at 425 for 10 minutes. Reduce heat to 350 and bake 35-40 minutes longer or until filling is almost set. Cool completely on a wire rack.

And, despite what Hannah asked, NO, you don’t have to peel the cranberries. That kid of mine, she cracks me up.

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« Pie Crust 101
Happy Thanksgiving »

Filed Under: Food

Comments

  1. Norma says

    November 21, 2007 at 2:13 pm

    Yum! This sounds soo good. I think I have to make one….

  2. Teresa says

    November 21, 2007 at 2:22 pm

    mmmmmmmmmm…This is delicious looking!

  3. Kelli says

    November 21, 2007 at 2:43 pm

    You know, I glossed right over that in your first post, but it looks mighty tasty right now.

  4. Lynne says

    November 21, 2007 at 3:01 pm

    Oh my word, Carole, that looks like an incredible recipe. What could be better than pecan pie… than cranberry pecan pie? Thanks for sharing!

  5. margene says

    November 21, 2007 at 3:17 pm

    WHY are you in MA and I’m in UT!? I could stop by for a cuppa and pieca and we could knit!

  6. DebbieB says

    November 21, 2007 at 3:22 pm

    I can just picture Hannah with a paring knife and a big bowl of cranberries, peeling into the long hours of the night. Ha!

    Oh, and Mmmmmmm, pie. 😉

  7. Judy says

    November 21, 2007 at 3:53 pm

    thanks, Carole. yummm..! oh yeah, and what Margene said.

  8. Robin in VA says

    November 21, 2007 at 4:24 pm

    AWESOME!!! I’m headed to the store right now to get the ingredients!! Looks de-lish!!

  9. Beth says

    November 21, 2007 at 4:45 pm

    Thanks so much for posting this, Carole! I bought the ingredients and we’ll be having this tomorrow. Yum!

  10. Karen says

    November 21, 2007 at 4:53 pm

    Thank you for the recipe. And Happy Thanksgiving! Wish I could taste your beautiful pie!

  11. Kathy says

    November 21, 2007 at 5:32 pm

    You’ve just sealed the deal — I’m going to make this tonight. ?? — can I leave out the pie or do I need to refrigerate?

  12. Kristine says

    November 21, 2007 at 5:50 pm

    Yummy! I might have to try this tomorrow! Happy Thanksgiving Carole! And thanks for being my first comment ever!

  13. Karen says

    November 21, 2007 at 7:30 pm

    That looks so good! Happy Thanksgiving Carole.

  14. Kelly says

    November 21, 2007 at 7:56 pm

    That sounds so good! Have a wonderful Thanksgiving Carole

  15. Debi says

    November 21, 2007 at 8:20 pm

    You know I’m still a pecan pie virgin but for this pie all that would change in a NY minute! 🙂

    Happy Thanksgiving hunny!

  16. Knitnana says

    November 21, 2007 at 10:24 pm

    Oh WOW! This one is going on my list to make soon – like maybe for Christmas!!! I just love the idea…
    Happy T’day!
    (((hugs)))

  17. Martha says

    November 23, 2007 at 9:31 am

    Cranberries are EXACTLY what pecan pie needs to cut the sweetness. What a great idea! I’ll have to try it. Hope you had a great Thanksgiving, Carole!

  18. Betty says

    November 23, 2007 at 9:57 pm

    Ooooo, I LOVE cranberries and pecans! I think I’m going to have to make this for Christmas. Thank you for sharing with us!

  19. Alarming Female says

    November 25, 2007 at 1:57 am

    You MAKE pie crust?

    Wow. I haven’t done that for years. Hardcore.

    Me & Pillsbury refrigerated pie crusts are like this (picture my index and middle fingers crossed to imply closeness)

  20. Kat with a K says

    November 29, 2007 at 2:38 pm

    Looks great! I love making pecan pie but I’ve never put fruit in it.

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