Cranberry Pecan Pie

Ingredients:

• 6 tablespoons shortening
• 1-1/2 teaspoons buttermilk
• 2 tablespoons hot water
• 1 cup all-purpose flour
• 1/2 teaspoon salt
•
Filling:

• 3 eggs
• 1 cup corn syrup
• 2/3 cup sugar
• 1/4 cup butter, melted
• 1 teaspoon vanilla extract
• 2 cups fresh cranberries
• 1 cup chopped pecans

Directions:

• In a small bowl, cream shortening and buttermilk until smooth. Gradually add water, beating until light and fluffy. Beat in flour and salt. Wrap pastry in plastic wrap; refrigerate for 4 hours or overnight.
• Roll out pastry to fit a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. In a large bowl, combine the eggs, corn syrup, sugar, butter and vanilla until blended. Stir in cranberries and pecans. Pour into crust.
• Bake at 425° for 10 minutes. Reduce heat to 350°; bake 35-40 minutes longer or until filling is almost set. Cool completely on a wire rack. Cover and refrigerate overnight before slicing. Yield: 6-8 servings.

Source: Itty Bitty Homestead