Cranberries add tartness to this sweet pie, making it a family favourite!
Source: June Johnston’s, The Cranberry Cookbook
pastry for a single crust 9″ (23 cm) pie shell
3 eggs, beaten
1 cup (250 ml) dark corn syrup
2/3 cup (150ml) sugar
1/4 cup (60 ml) butter, melted
1 cup (250 ml) Johnston’s Cranberries (fresh or frozen), halved
1 cup (250 ml) pecan halves
whipped cream, sweetened
Preheat oven to 325°F. Prepare pastry and line pie plate. Sprinkle with cranberries and pecans. Mix corn syrup, sugar and butter. Pour carefully over the pecans and cranberries. Bake at 325ºF (160ºC) for 50 – 55 minutes, or until a knife inserted halfway between the edge and center comes out clean. Cool. Serve topped with whipped cream.