Cranberry Pecan Pie

Prep Time: 1 hrs
Cook Time: 1 hrs
Makes: 12 servings

Ingredients:

CRUST
1 1/2 cups White Lily® Enriched Bleached All Purpose Flour
1/2 teaspoon salt
1/2 cup Crisco® All-Vegetable Shortening
OR 1/2 stick Crisco® Baking Sticks All-Vegetable Shortening
4 tablespoons ice cold water
FILLING
1 1/2 cups fresh or frozen (thawed) cranberries
3 large eggs, lightly beaten
1 cup light corn syrup
2/3 cup firmly packed brown sugar
1/4 cup butter, melted
1 teaspoon grated fresh orange peel
1/8 teaspoon salt
1 cup pecan halves
Whipped cream

Instructions:

1.COMBINE flour and salt in large bowl or bowl of food processor. Cut in shortening with pastry blender or 2 knives, or if using food processor, add using a quick pulse, until mixture is the size of peas.
2.ADD water a little at a time, tossing lightly with fork, or pulsing food processor only a few times, until dough is moist enough to hold together when pressed together.
3.TURN onto lightly floured surface; press into a ball. Flatten ball and fold in half. Repeat three times. Wrap tightly with plastic wrap. Refrigerate 30 minutes or up to 24 hours.
4.HEAT oven to 325°F.
5.ROLL dough on lightly floured surface to 12-inch round. Transfer dough to 9-inch pie plate by loosely rolling around rolling pin. Center rolling pin over pie plate; unroll, easing dough into pie plate.
6.TRIM edges of dough, leaving a 1/2-inch overhang. Fold edge under. Flute dough as desired.
7.PLACE cranberries evenly in unbaked pie shell.
8.BEAT eggs in large bowl. Add corn syrup, brown sugar, butter, orange peel and salt. Mix well. Pour over cranberries. Arrange pecan halves evenly over top.
9.BAKE 60 to 70 minutes or until knife inserted in center comes out clean.

Nutritional Information Per Serving:

Serving Size (1 slice, 1/12 of pie), Calories 380 (Calories from Fat 180), Total Fat 20g (Saturated Fat 5g, Trans Fat 0g), Cholesterol 65mg, Sodium 190mg, Total Carbohydrate 49g (Dietary Fiber 2g, Sugars 21g), Protein 4g; Percent Daily Value*: Vitamin A 4%, Vitamin C 4%, Calcium 4%, Iron 8%.

*Percent Daily Values are based on a 2,000 calorie diet.