Cranberry Pecan Pie Recipe

November 15, 2012 Leave a Comment

Cranberry Pecan Pie

This is the time of year when you think classic pies: apple, pecan and pumpkin pie.  Well, the recipe for Cranberry Pecan Pie was in Karo Sweet & Simple Recipes.  One thing you have to get is the BEST frozen pie crusts ever; Oronoque Orchards (Mrs. Smith’s) it comes with 2 flaky homestyle pie crust that are 9” deep.  This has got to be the best frozen pie crust I’ve ever had.

Cranberry Pecan Pie Recipe

Cranberry Pecan Pie

3 eggs

1 cup Karo Dark Corn Syrup

2/3 cup sugar

2 Tbsp. margarine, melted

1 cup coarsely chopped fresh or frozen cranberries

1 cup coarsely chopped pecans

1 tsp. grated orange peel

1 9” deep Oronoque Orchards pie crust

Preheat oven to 350 F.  In medium bow;l beat eggs slightly.  Add corn syrup, sugar and margarine; stir until well blended.  Stir in cranberries, pecan and orange peel.  Pour into pie crust.  Bake 60 minutes or until knife inserted halfway between center and edge comes out clean.  Cool on wire rack.  8 servings

(Recipe for the Cranberry Pecan Pie was in Karo Sweet & Simple Recipes, 1992)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

Hope you enjoyed the Classic Pecan Pie, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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Streusel Topped Cranberry-Pear Tart Recipe

November 15, 2012 Leave a Comment

Streusel Topped Cranberry-Pear Tart

Recipe Fact:  Streusel, a German word meaning “sprinkle” or “strew” is a crumbly topping made with flour, sugar, butter and sometimes spices.  Just as its name suggests, streusel is sprinkled over coffee cake, muffins and pies.  Try this Streusel Topped Cranberry-Pear Tart, there are fresh cranberry in your local market until December.

Streusel Topped Cranberry-Pear Tart Recipe

Streusel Topped Cranberry-Pear Tart

1 (15 oz. package) Pillsbury Refrigerated Pie Crust

Filling:   ½ cup sugar

4 tsp. cornstarch

2 tsp. cinnamon

4 cups thinly sliced, peeled pears

¾ cup fresh or frozen cranberries

Topping:   ¼ cup sugar

¼ cup flour

2 Tbsp. margarine, softened

Place cookie sheet in oven on middle oven rack.  Heat oven to 375 F.  Prepare pie crust as directed on package for one-crust filled pie using 9-inch tart pan with removable bottom.

In large bowl, combine ½ cup sugar, cornstarch and cinnamon; mix well.  Add pears and cranberries; toss gently to coat.  Spoon into crust-lined pan.

In small bowl, combine all topping ingredients; mix with fork until well blended.  Sprinkle over filling.

Bake at 375 F. for 45 to 55 minutes or until crust is deep golden brown and pears are tender.  Serve warm or cool.      8 servings

 

(Recipe for the Streusel Topped Cranberry-Pear Tart was in Pillsbury Classic Cookbook, Festive Holiday Baking, November 1998)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

Hope you enjoyed the Streusel Topped Cranberry-Pear Tart, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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Sweet Potato Pecan Pie Recipe

November 15, 2012 Leave a Comment

Sweet Potato Pecan Pie

The recipe for Sweet Potato Pecan Pie was in Karo Sweet & Simple Recipes.  One thing you have to get is the BEST frozen pie crusts ever; Oronoque Orchards (Mrs. Smith’s) it comes with 2 flaky homestyle pie crust that are 9” deep.  This has got to be the best frozen pie crust I’ve ever had.

Sweet Potato Pecan Pie Recipe

Sweet Potato Pecan Pie

1 can (16 oz.) sweet potatoes, drained and mashed

3 eggs, divided

¾ cup sugar, divided

1 tsp. cinnamon

½ tsp. ground nutmeg

¼ tsp. ground ginger

Oeonoque Orchards (Mrs. Smith’s) homestyle pie crust

2/3 cup Karo light or dark corn syrup

2 Tbsp. margarine, melted

½ tsp. vanilla

1 cup chopped pecans

Preheat oven to 350 F.  In medium bowl combine sweet potatoes, 1 egg, and ¼ cup of the sugar, cinnamon, nutmeg and ginger; stir until well blended.  Spread evenly in bottom of pie crust.  In same bowl combine remaining 2 eggs, ½ cup sugar, the corn syrup, margarine and vanilla; stir until well combined.  Stir in pecans.  Spoon over sweet potato mixture.  Bake 60 minutes or until puffed and set.  Cool completely on wire rack.    8 servings

(Recipe for the Sweet Potato Pecan Pie was in Karo Sweet & Simple Recipes, 1992)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

Hope you enjoyed the Sweet Potato Pecan Pie, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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Filed Under: Pie Recipes Tagged With: , , ,

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