Cranberry Pecan Pie Recipe

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Tart cranberries balance the sweetness of traditional pecan pie. The result is unusual, memorable and delicious.

Yield: 8 servings

Pastry

• 1 cup all-purpose flour
• 1/8 teaspoon salt
• 1/3 cup cold LAND O LAKES(R) Butter
• 3 to 4 tablespoons cold water

Heat oven to 375 degrees F. Combine flour and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Mix in enough water until flour is just moistened. Shape into a ball. Roll out pastry ball on lightly floured surface into 12-inch circle. Place into ungreased 9-inch pie pan. Crimp or flute edge. Set aside.

Filling

• 1 cup light corn syrup
• 1/2 cup firmly packed brown sugar
• 3 eggs
• 2 tablespoons LAND O LAKES(R) Butter, melted
• 1-1/2 teaspoons vanilla
• 1/4 teaspoon salt
• 1 cup sweetened dried cranberries
• 1 cup pecan halves
• Sugared whole cranberries, if desired

Combine all filling ingredients except cranberries and pecans in large bowl. Beat at low speed until well mixed. Stir in dried cranberries and pecans. Pour filling into crust. Bake for 50 to 55 minutes or until center is set. Cool completely. To serve, cut into individual servings; garnish each with sugared cranberries, if desired. TIP: If crust is browning too quickly, cover edge of crust with 2-inch strip of aluminum foil.