Need A Recipe?

You'll need to head on over to The Recipe Trove where I store all the recipes found here on Tummy Treasure
Meez 3D avatar avatars games

My Promise To You!

No advertising, no pop-ups, no annoying subscription requests. No affiliate links ever- if I share a product, it's because I genuinely want to share that product. I pay for my blog so that YOU don't have to.

Subscribe

Subscribe to Tummy Treasure by Email

Powered by FeedBurner

 http://www.wikio.com

Subscribe in Bloglines

Add to Google Reader or Homepage

Add to Technorati Favorites

frontpage hit counter

August 2017
S M T W T F S
« Sep    
 12345
6789101112
13141516171819
20212223242526
2728293031  

Archives

The Other Pie

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

pie pastry
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
pinch salt
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.

Leave a Reply

 

 

 

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>