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 Pie
Single pie crust
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.