Saturday, November 12, 2011
Cranberry Pecan Pie
This tart-sweet pie would be great for Thanksgiving dinner.
1 c. light corn syrup
2/3 c. sugar
3 eggs, beaten
3 T. real butter, melted
1 tsp. vanilla
1 c. pecan halves
l/2 c. coarsely chopped dried cranberries
l bottom pie crust (homemade or ready-made)
In a mixing bowl, combine corn syrup, sugar, eggs, butter and vanilla; blend well. Stir in pecans and cranberries. Line a 9-inch pie plate with pie crust. Pour pecan mixture into pie crust. To prevent over-browning, cover the edge of the pie with foil. Bake 350˚ for 25 minutes. Remove foil. Bake about 25 minutes more or until a knife inserted near the center comes out clean. Serves 8.
When a recipe for a pie tells you to “cover the edge with foil to prevent excess browning”, take a sheet of foil, about 12”x15” and fold it in half. Now fold it in half again. On the corner where the folds are, cut out a quarter-circle. Unfold the foil, (there should be a circle in the center of your sheet of foil) and place around you pie pan. The center of your pie will brown nicely, and the edges won’t burn!
Which side of aluminum foil do I use?? According to the leading manufacturer of foil, it doesn’t matter! The shiny and dull sides are a result of the manufacturing process.
Glutton: a person who takes the piece of pie YOU wanted.