Cranberry Pecan Pie

A delicious combination of sweet and tart, and a very pretty pie to set out on your holiday table.

Cranberry Pecan Pie

3 eggs
1 cup light corn syrup
2/3 cup sugar
1/4 cup butter, melted
1 tsp. vanilla extract
2 cups fresh or frozen cranberries
1 cup chopped pecans
single pastry for 9-inch pie

Roll out pastry for 9-inch pie plate, flute edges and set aside. In a large bowl, combine the eggs, corn syrup, sugar, butter, and vanilla, Mix until well blended. Stir in the cranberries and pecans. Pour into prepared pastry lined pie plate. Bake @ 425* F for 10 minutes. Reduce heat to 350* F and bake 35-40 minutes longer, or until filling is almost set. Cool completely on wire rack. Cover and chill overnight before slicing.
Makes 8 servings.