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