Monday, December 24, 2012

Cranberry Pecan Pie

1 1/2 cups pecan halves
1 cup fresh cranberries
1 9-inch prepared pie crust
3 large eggs
1/3 cup sugar
1/3 cup dark brown sugar
1/3 cup honey
1 Tbs butter, melted
1/2 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp salt

1) Preheat oven to 350F. Spread pecan halves on baking sheet, and toast 5 to 7 minutes in oven, or until lightly browned and fragrant. (Do not overbake; pecans burn quickly.)
2) Meanwhile, lightly crush cranberries until broken, but not mashed. Spread in bottom of piecrust.
3) Whisk together eggs and sugar in bowl. Whisk in brown sugar, honey, butter, vanilla, cinnamon and salt. Stir in pecans, then pour filling over cranberries in piecrust, redistributing pecans and cranberries with fork, if necessary.
4) Bake 40 to 45 minutes, or until toothpick inserted in center of pie comes out clean. Serve warm.

Review: Oops - I forgot the butter! I read and reread this recipe countless times, but still managed to forget an ingredient. However, it wasn't missed! The pie was a little runny, even though I cooked it for 55 minutes. I'm not sure if that's because I missed the butter, or if it really just needs to be cooked for 60 minutes. It was still quite delicious. It had a spiced taste, despite only having a bit of cinnamon. It reminded me of mulled cider, mixed with pecan pie. The cranberries really topped the whole thing, as it gave just a bit of sweet/tart citrus taste. This will definitely be made again!!!

Adapted from: