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White Lily

Cranberry Pecan Pie


1 hrs


1 hrs


12 servings


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


  1. 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. 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. 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. 4.
    HEAT oven to 325°F.

  5. 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. 6.
    TRIM edges of dough, leaving a 1/2-inch overhang. Fold edge under. Flute dough as desired.

  7. 7.
    PLACE cranberries evenly in unbaked pie shell.

  8. 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. 9.
    BAKE 60 to 70 minutes or until knife inserted in center comes out clean.