Title: Cranberry Pecan Pie
Categories: Pie Pecan
Yield: 4 Servings
| 1 1/2 | c | White Lily All-Purpose |
| | | Flour |
| 1/2 | ts | Salt |
| 1/2 | c | Vegetable shortening |
| 3 | | To 4 tablespoons ice-cold |
| | | Water |
| 1 1/2 | c | Fresh or frozen whole |
| | | Cranberries, thawed |
| 3 | | Eggs |
| 1 | c | Light corn syrup |
| 2/3 | c | Packed brown sugar |
| 1/4 | c | Butter or margarine, melted |
| 1 | ts | Grated orange peel |
| 1/8 | ts | Salt |
| 1 | c | Pecan halves |
| | | Whipped cream |
To make pie shell, combine flour and salt and cut in shortening until
pieces are the size of small peas. Sprinkle 1 tablespoon water over part of
the mixture. Gently toss with fork; push to side of bowl. Repeat until all
is moistened. Form into a ball. Turn pastry onto lightly floured surface.
Flatten dough and smooth edges with hands. Roll 12 inches in diameter
(about 1/8-inch thick). Ease pastry into the 9-inch pie plate, being
careful to avoid stretching the pastry. Trim the edge of the pastry 1/2
inch beyond the edge of the pie plate. Fold under the extra pastry to build
up the edge. Flute edge of pastry. Refrigerate until ready to fill. Preheat
oven to 325 degrees. Place cranberries evenly in unbaked pie shell; set
aside. Beat eggs in large bowl. Add corn syrup, brown sugar, butter or
margarine, orange peel and salt; mix well. Pour over cranberries. Arrange
pecan halves evenly over the top. Bake 60 to 70 minutes or until knife
inserted in center ccomes out clean. Cool on rack. Serve with whipped
cream. Makes 8 servings. From: Pat Stockett Date: 03-12-98 (13:45) Doc's
Place Bbs Online. (280) Cooking