In addition to the pumpkin pie I already mentioned, I will also be making a Cherry-Red Raspberry Pie, and a Cranberry-Pecan Pie. I love pecan pie. Love it. It’s so rich though that after a slice or two, I’ve had enough. I’ve experimented over the years with trying to cut the richness a bit. The most decadent pie I made was a pecan pie with dark chocolate chips in it. The best variation though is the cranberry version. The cranberries manage to cut right through the sweetness of a pecan pie. The contribute tartness and really make a spectacular pie. I don’t have a picture to share, but I do have the recipe here that I use. I found it on Recipezaar a few years ago, and have loved it ever since.
This year I plan on using the new brown sugar corn syrup instead of the dark, and I tend to use chopped pecans instead of whole. Otherwise, this is the pie.
Cranberry Pecan Pie Recipe
1 cup cranberries, fresh
3 large eggs
2/3 cup sugar
1 cup dark corn syrup
6 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/4 teaspoon mace
3/4-1 cup pecan halves
Roll out the pie crust until it 1/8″ thick and press into a 9″ pie pan. Flute the edges and set aside.
Preheat oven to 350*. (325* if using glass pan).
Process the cranberries until finely chopped; arrange over the bottom of pie shell and set aside.
In a large mixer bowl, beat the eggs till frothy.
Mix in the sugar, corn syrup, butter, vanilla, mace and salt.
Pour the egg mixture over the cranberries.
Arrange the pecan halves on top of pie in circles, beginning with the outer edge and working your way to middle, covering completely.
Bake for 45-50 minutes, or until the pie is golden brown and almost set. it will still be a little shaky but will firm up as it cools.