Super easy. Super good. THE perfect holiday pie.
Cranberry Pecan Pie
from the Viper Pilot’s madre
- 1 cup corn syrup
- 1/2 cup melted butter
- 2/3 cup brown sugar
- 1 tsp vanilla extract
- 3 eggs
- a dash of salt
- 2 cups pecans
- 2 cups fresh cranberries
Mix, and pour into pie crust. Bake at 350 for 1 hour and 10 minutes.
Pie Crust
from my madre
- 1-1/4 cup all-purpose flour
- 1/4 tsp salt
- 1/2 cup shortening, chilled
- 3 Tbsp ice water
Whisk the flour and salt together in a medium bowl. With a pastry blender, cut the cold shortening until the mixture resembles coarse crumbs. Drizzle 2-3 Tbsps ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.
Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling.
Roll out dough, and put in a pie plate. Fill with desired filling and bake.
Enjoy!
Have a Merry Christmas!