Cranberry Pecan Pie Recipe How to Make It Taste of Home
Preheat oven to 350 degrees F. Coat a 9-inch deep dish pie plate with cooking spray. In a large bowl with an electric mixer on medium speed, beat butter, sugar, eggs, and vanilla until light and fluffy. Fold in flour by hand. Stir in cranberries and pecans then spread batter into pie plate. Bake 55 to 60 minutes or until a toothpick inserted in.
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Pre-heat oven to 425 degrees. Lay one pie crust into a 9 inch pie pan and allow the excess dough to overhang the sides and then press up the excess to form a "wall" so that you can crimp it later. Lay the apple slices, cranberries, and pecans inside the bottom pie crust, so that it is slightly mounding. Take the second pie crust, lay it onto a.
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2 cups unbleached all-purpose flour. 1/3 cup sugar. 1 teaspoon baking powder. 1/4 teaspoon salt. 8 tablespoons (1 stick) unsalted butter, cold and cut into 12 pieces
Cranberry Pecan Pie Recipe How to Make It
Batter. Combine the butter and ⅔ cup sugar in a mixing bowl and beat until smooth. Add the eggs and almond extract and beat again until fluffy. Add the flour and beat once more. Spread the thick batter over the cranberry mixture in the pan. It might look uneven, and that's ok.
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Fill with pie weights, dried beans or pennies. Bake at 400°F (205°C) on rimmed baking sheet 15 minutes. Remove paper or foil and weights, and bake 5 to 10 more minutes until crust is golden brown and lightly crisp.] Heat oven: (Or reduce oven heat, if you just par-baked your crust) to 375°F (190°C).
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Making the pastry. In a large bowl, combine the flour, cornmeal, sugar, and salt. With a pastry blender or 2 knives, cut in the butter and shortening until the mixture resembles coarse crumbs. Sprinkle 2 tbsp of ice water over the mixture and toss it with a fork. The dough should be just barely moistened, enough so it will hold together in a ball.
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Instructions. Combine the cranberries with the rest of the ingredients except the pecans in a large. nonreactive saucepan. Bring the mixture to a simmer, stirring often, and cook at an active simmer until slightly thickened, about 5 minutes. Don't overcook, or the filling will be hard after the pie is baked.
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Place a rack in the lower third of the oven and preheat to 400°F (200°C). 5. In a large bowl, whisk together the eggs, brown sugar, corn syrup, melted butter, molasses and vanilla until smooth. Stir in the pecans and cranberries. Pour the filling into the crust and spread evenly. 6.
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Begin by preheating your oven to 425 degrees On a lightly floured surface, roll the dough into a 1/8-inch thick circle. Transfer to a 9-inch pie plate. Trim the dough and crimp the edges with a fork or your fingers. In a large bowl, whisk together the corn syrup, eggs, sugar, butter, and vanilla extract.
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Remove crust to a wire rack and remove the foil and weights. Reduce oven temperature to 350 degrees. In a large bowl, beat eggs, sugar and melted butter until well blended. Whisk in the flour until smooth. Stir in the vanilla. Stir in the pecans, cranberries and chocolate chips. Pour into crust.
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Whisk together eggs and sugar in bowl. Whisk in brown sugar, honey, butter, orange zest, vanilla, cinnamon, and salt. Stir in pecans, then pour filling over cranberries in piecrust, redistributing pecans and cranberries with fork, if necessary. Bake 40 to 45 minutes, or until toothpick inserted in center of pie comes out clean.
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Reduce the oven temperature to 350°F. In a large mixing bowl, whisk together the eggs, brown sugar, corn syrup, melted butter, vanilla, and salt until smooth. Fold the cranberries and pecans into the liquid mixture. Pour the filling into the prepared pie crust.
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Preheat oven to 400 degrees. Step 3. Beat eggs until blended but not frothy. Stir in slightly cooled cranberry mixture, pecans and vanilla. Step 4. Line pie pan with pastry. Pour cranberry pecan mixture into pastry shell, place in oven and bake about 30 minutes, until filling is firm. Cool to room temperature before serving with whipped cream.
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Make cranberry raspberry custard by simmering berres, sugar, and lemon juice until thickened and reduced. Puree and return to pan to keep warm. Then whisk eggs with sugar and whisk warm cranberry mixture into eggs in stages to temper. Return tempered mixture back to stove to bring to a simmer, stirring constantly.
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STEP 1. Heat oven to 350°F. STEP 2. Place pastry in 9-inch pie pan. Crimp or flute crust; set aside. STEP 3. Combine all filling ingredients except cranberries and pecans in bowl. Beat at low speed until well mixed.
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Let cool. Set a rack at the lowest level in the oven and preheat to 375°F. Stir half of the pecans into the filling and pour it into the prepared pie crust. Smooth the surface and scatter the remaining pecans on top. Place the pan in the oven and decrease the temperature to 350°F.
