Cranberry Muffins Pie

While her favorites were cranberry muffins and bread, talking with her about these sweet treats took me back to the Cranberry Pecan Pie I had made years ago. When I reflected on things from the bootcamp that I wanted to share with IBC readers, this pie was near the top of the list.

One motive I so love this variation of pecan pie is that the sea Spray fresh Cranberries assessment with the beauty. if you’ve ever eaten pecan pie, you know the way wealthy and sugary it's miles. The tart cranberries provide a tasty counterpoint.

INGREDIENTS

• 1 cup light corn syrup
• 3 eggs
• 2/3 cup sugar
• 1/4 cup butter, melted
• 1 teaspoon vanilla extract
• 2 cups fresh Ocean Spray® Fresh Cranberries
• 1 1/2 cups chopped pecans

MANUAL

1. This filling will fill a everyday pie dish. if you need to make a deep-dish pie, you may want 1.five times the filling elements.
2. start by preheating your oven to 425 levels F. On a gently floured surface, roll the dough right into a 1/eight-inch thick circle. transfer to a nine-inch pie plate. Trim the dough and crimp the rims with a fork or your arms.
3. In a big bowl, whisk collectively the corn syrup, eggs, sugar, butter, and vanilla extract. Stir in the cranberries and chopped pecans. Pour into the prepared crust.
4. Bake at the decrease oven rack for 10 mins and then reduce the heat to 350 degrees F. Bake 35-40 mins, till the filling is almost set. (For a deep-dish pie, the complete baking time might be 50-fifty five minutes.) Cool completely on a cord rack.

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