| Written By Recipe Coordinator |
I saw this pecan pie recipe in the November 1-7th, 2009 issue of American Profile Magazine. Pecan Pie is an all time favorite and a staple here in the South. Adding tart and tasty cranberries adds a whole new dimension to this wonderful holiday pie.
1 cup chopped fresh cranberries
Grated rind of 1 medium orange
1 (9-inch) piecrust, unbaked
1 cup pecan halves
3 eggs
1 cup dark corn syrup
2/3 cup sugar
1/4 cup (1/2 stick) butter, melted
1. Preheat oven to 350*F.
2. Combine cranberries with orange rind in a small bowl; mix well.
3. Spoon into bottom of pie crust. Arrange pecan halves on top of cranberry mixture and press down slightly.
4. Combine eggs, corn syrup, sugar and butter in a medium bowl; whisk until smooth.
5. Pour evenly over the pecans. Bake 1 hour, or until set.
Makes 8 servings.
Recipe courtesy of Irene Radke in Bayfield, Wisconsin. Recipe published in the American Profile Magazine, November 1-7, 2009.
Photo courtesy of High Cotton Food Styling and Photography.
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