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< Baked Pecan-Stuffed Tangerines  |  Pastry Dough >
Cranberry Pecan Pie
 11/8/2011  by  40ParkLane
If you’re planning on making this pie ahead of time, it will keep in the refrigerator for up to five days. For longer storage, wrap tightly with plastic freezer wrap and freeze. Thaw at room temperature.

1/2 box (10 oz.) piecrust mix 1/2 cup finely chopped Carolyn’s Gourmet Sweet & Salty™ pecans 1 pkg (12 oz.) cranberries (about 3 1/2 cups) 1/2 cup dark corn syrup 1/4 cup water 1/2 cup firmly packed brown sugar 1/4 cup butter or margarine 3 tbsp cornstarch 1/4 tsp salt 1/2 cup sugar 1 cup Carolyn’s Gourmet Sweet & Salty™ pecan halves (4 oz.)

Heat oven to 400 degrees F. Prepare a single 9-inch pie crust according to package directions under "Variations", stirring chopped pecans into one cup of the mix before starting. Roll out pie dough and fit into 9" pie plate, turning edges under and fluting. Refrigerate piecrust while making filling.

In medium saucepan, combine cranberries, corn syrup, water, brown sugar, and butter. Bring to boil over high heat. Reduce heat to low and simmer 3 minutes or until skins on cranberries begin to pop. Stir cornstarch and salt into sugar, then stir into cranberry mixture. Cook until mixture bubbles and thickens, about 3 to 4 minutes. Remove from heat. Pour mixture into pie shell, and top with pecan halves. Bake 30 to 35 minutes until crust and pecans are lightly browned. Remove to wire rack and cool completely.

Serves 12
< Baked Pecan-Stuffed Tangerines  |  Pastry Dough >

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