Cranberry Pecan Pie Recipes

Steps:

• Beat shortening and buttermilk until blended. Gradually add water, beating until light and fluffy. Beat in flour and salt. Shape into a disk. Wrap in plastic; refrigerate 4 hours or overnight. , Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edge., In a large bowl, whisk first 5 filling ingredients until blended. Stir in cranberries and pecans. Pour into crust., Bake on a lower oven rack 10 minutes. Reduce oven setting to 350°; bake until filling is almost set, 35-40 minutes. Cool completely on a wire rack. Refrigerate, covered, overnight before serving. If desired, serve with whipped cream.

Steps:

• Prebake pie shell for 7 minutes at 425. Cool crust.
• In a medium bowl beat together eggs and brown sugar.
• Slowly add corn syrup, maple syrup, butter, and vanilla, mixing well.
• Stir in pecans and cranberries.
• Pour into partially baked crust. Bake at 350 for 45 minutes or until set. Cool thoroughly. Serve with whipped cream.

Steps:

• Preheat oven to 400 degrees F.
• Roll out the bottom crust and arrange in a 9-inch pie pan. Layer cranberries, pecans and chips in the crust-lined pan. In a large bowl, beat the eggs. Add brown sugar, syrup, flour, and orange peel and blend well. Pour over cranberry mixture. Bake for 35 to 40 minutes or until crust is golden brown and filling is set in center. Cover with spray-coated foil after 25 minutes of baking. Cool completely, approximately 2 hours. If desired, serve with whipped cream. Garnish as desired. Store in refrigerator.

Steps:

• Preheat oven to 375°. Unroll pastry sheet into a 9-in. pie plate; flute edge. Refrigerate while preparing filling., Whisk together eggs, corn syrup, sugar, melted butter and spices. Sprinkle cranberries and chocolate chips onto bottom of crust; top with egg mixture. Arrange pecans over filling., Bake on a lower oven rack until crust is golden brown and filling is puffed, 40-50 minutes. Cool on a wire rack. Refrigerate leftovers.

Steps:

• Heat oven to 350*.
• Place pastry in 9-inch pie pan.
• Crimp or flute crust; set aside.
• Combine all filling ingredients except cranberries and pecans in large bowl.
• Beat at low speed until well mixed (1 to 2 minutes).
• Stir in cranberries and pecans.
• Pour filling into crust.
• Bake for 50 to 55 minutes or until filling is set.
• If crust is browning too quickly, cover edge of crust with 2 inch strip of aluminum foil.

Steps:

• Combine cranberies, sugar, water and corn syrup in a heavy saucepan and simmer for about eight minutes, until the cranberries are tender and the mixture is fairly thick. Stir in butter, remove from heat and set aside to cool slightly.
• Preheat oven to 400 degrees.
• Beat eggs until blended but not frothy. Stir in slightly cooled cranberry mixture, pecans and vanilla.
• Line pie pan with pastry. Pour cranberry pecan mixture into pastry shell, place in oven and bake about 30 minutes, until filling is firm. Cool to room temperature before serving with whipped cream or vanilla ice cream.