1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup vegetable shortening
3 to 4 tablespoons ice-cold water
1 1/2 cups fresh or frozen whole cranberries, thawed
1 cup light corn syrup
2/3 cup packed brown sugar
1/4 cup butter or margarine, melted
1 teaspoon grated orange peel
1/8 teaspoon salt
1 cup pecan halves
To Make Crust:
Combine flour and salt and cut in shortening until pieces are the size of small peas. Sprinkle 1 tablespoon water over part of the mixture. Gently toss with fork; push to side of bowl. Repeat until all is moistened. Form into a ball.
Turn pastry onto lightly floured surface. Flatten dough and smooth edges with hands. Roll 12 inches in diameter (about 1/8-inch thick). Ease pastry into the 9-inch pie plate, being careful to avoid stretching the pastry. Trim the edge of the pastry 1/2 inch beyond the edge of the pie plate. Fold under the extra pastry to build up the edge. Flute edge of pastry. Refrigerate until ready to fill.
Preheat oven to 325 degrees F (160 C). Place cranberries evenly in unbaked pie shell; set aside.
Beat eggs in large bowl. Add corn syrup, brown sugar, butter or margarine, orange peel and salt; mix well. Pour over cranberries. Arrange pecan halves evenly over the top. Bake 60 to 70 minutes or until knife inserted in center ccomes out clean. Cool on rack. Serve with whipped cream.
Makes 8 servings.
Date: June 4, 2002