Cranberry Pecan Pie

Cranberries are native to North America, growing mostly in the
northeast corner of the United States. The first cultivated
cranberries were selected from wild bushes because they matured
early in the season, making them available for Thanksgiving.

Scientists now believe that cranberries contain a compound that
helps prevent urinary tract infections and gum disease, and they
are investigating the effect of cranberries on cardiovascular
disease.

This pie made of cranberries and pecans is a perfect seasonal treat.

INGREDIENTS
2 cups chopped cranberries
1/2 cup brown sugar
1/2 cup chopped pecans
2 eggs, beaten
3/4 cup sugar or Sucanat
3/4 cup flour
1/2 cup melted butter
1 unbaked 10-inch pie shell.

Combine cranberries, brown sugar, and nuts. Pour into prepared pie shell. Beat eggs and sugar together. Add flour and melted butter and pour batter over berries. Bake at 400 F for 15 minutes. Reduce heat to 350 F and bake 35 minutes more.

Adapted from “Cooking with Wild Berries of Down East Maine,” by the Bar Harbor Jam Company (2002).
Adapted from “Cooking with Wild Berries of Down East Maine,” by the Bar Harbor Jam Company (2002).

5 comments

J.L. A.
JL A.3 years ago

yum

Michele Wilkinson

Thank you

Robert O.
Robert O.5 years ago

Thanks.

Philippa P.
Philippa P.6 years ago

Good recipe. Thanks.

Adam R.
Past Member 6 years ago

Looks appealingly delicious. This versatile recipe is easy to make!
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