Cranberry Pecan Pie
1 cup cranberries, fresh
3 large eggs
2/3 cup sugar
1 cup dark corn syrup
6 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/4 teaspoon mace
3/4-1 cup pecan halves
Roll out the pie crust until it 1/8" thick and press into a 9" pie pan. Flute the edges and set aside.
Preheat oven to 350*. (325* if using glass pan).
Process the cranberries until finely chopped; arrange over the bottom of pie shell and set aside.
In a large mixer bowl, beat the eggs till frothy.
Mix in the sugar, corn syrup, butter, vanilla, mace and salt.
Pour the egg mixture over the cranberries.
Arrange the pecan halves on top of pie in circles, beginning with the outer edge and working your way to middle, covering completely.
Bake for 45-50 minutes, or until the pie is golden brown and almost set. it will still be a little shaky but will firm up as it cools.