Ingredients Jump to Instructions ↓

  1. 6 tablespoons shortening

  2. 1-1/2 teaspoons buttermilk

  3. 2 tablespoons hot water

  4. 1 cup all-purpose flour

  5. 1/2 teaspoon salt FILLING:

  6. 3 eggs

  7. 1 cup corn syrup

  8. 2/3 cup sugar

  9. 1/4 cup butter, melted

  10. 1 teaspoon vanilla extract

  11. 2 cups fresh cranberries

  12. 1 cup chopped pecans

Instructions Jump to Ingredients ↑

  1. In a small bowl, cream shortening and buttermilk until smooth. Gradually add water, beating until light and fluffy. Beat in flour and salt. Wrap pastry in plastic wrap; refrigerate for 4 hours or overnight. Roll out pastry to fit a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. In a large bowl, combine the eggs, corn syrup, sugar, butter and vanilla until blended. Stir in cranberries and pecans. Pour into crust. Bake at 425° for 10 minutes. Reduce heat to 350°; bake 35-40 minutes longer or until filling is almost set. Cool completely on a wire rack. Cover and refrigerate overnight before slicing. Yield: 6-8 servings.


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