Cranberry-Pecan pie is great for Christmas events. Yummy sweet paired with tart cranberry makes it special. Make two or a honey-pecan at the same time. My family love’s both of these pies!
Here’s how to make the pie crust. (Have no fear. Pie crust is easy-peasy!) I make two crusts using lard which I think makes the best crust. My daughter uses real butter instead. Combine two cups flour with 1/2 teaspoon salt. Cut in 2/3 cup lard or butter and mix until the dough is crumbly like cornmeal. Gradually add 7 tablesoons of ice cold water and form into a ball. Knead lightly and divide for two pie plates. Roll out on a floured board and fit into the pie pans. Crimp the edges. (Don’t worry about getting the crimping perfect. Imperfection shows the crust is homemade.) Remember the more you fuss and work on pie dough the tougher it will get.
For the Cranberry-pecan pie filling: mix together two cups of fresh cranberries, 1/4 cup brown sugar, 1/4 cup granulated sugar, 3/4 cup pecans, 1/2 teaspoon cinnamon. Pour into the crust. Now beat together 2 eggs, 1/4 cup melted butter, 1/3 cup graulated sugar, and 3 tablespoons flour. Mix this well and pour over the cranberries. Bake at 400 degrees for 20 minutes. Then reduce heat to 350 degrees and bake 30 minutes longer. Center should be set.
The other crust can be used for a honey-pecan pie. Here is the recipe for honey-pecan pie: Cream 1/2 butter with 1 cup granulated sugar. Add 3 eggs and beat after each egg. Add 1/4 cup plus 2 tablespoons honey, 3 tablespoons light corn syrup, 1/4 teaspoon salt, and a pinch of baking soda. Stir in 1 cup pecan halves and pour all into the waiting crust. Bake at 375 degrees for about 30 minutes or until the center is set.