A tasty twist to the traditional pecan pie recipe.

1/3 cup dried cranberries
3 Tbsp. bourbon
1 recipe Buttery Pie Crust
3 eggs, slightly beaten
1 cup dark-colored corn syrup
1/2 cup packed brown sugar
1/4 cup butter, melted
1 tsp. vanilla
1/2 tsp. ground cinnamon
2 1/2 cups broken pecans
1 recipe Cranberry and Honey Sauce
Sweetened whipped cream

1. In a small bowl combine cranberries and bourbon; cover and let stand at room temperature for 2 hours.

2. Prepare and roll out Buttery Piecrust. Line a 9-inch deep-dish pie plate with the dough. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry; crimp edge as desired.

3. For filling, in a large bowl combine eggs, corn syrup, brown sugar, butter, vanilla, and cinnamon. Mix well; stir in pecans and undrained cranberries. Pour filling into the pastry shell.

4. Bake in a 325° oven for 50 to 55 minutes or until a knife inserted near center comes out clean. Cool on a wire rack. Cover; refrigerate within 2 hours. Serve with Cranberry and Honey Sauce and sweetened whipped cream. Makes 8 servings.

BUTTERY PIE CRUST
2 cups all-purpose flour
2 Tbsp. granulated sugar
1 tsp. salt
12 Tbsp. chilled unsalted butter cut into small pieces
4–6 Tbsp. ice water

In a large mixing bowl combine flour, sugar, and salt. With a fork or pastry blender cut in butter. Sprinkle 1 tablespoon of the ice water over part of the flour mixture; gently toss with fork. Push moistened dough to the side of the bowl. Repeat moistening flour mixture, using 1 tablespoon of water at a time, until all the flour mixture is moistened (use 4 to 6 tablespoons total). Form dough into a ball. On a lightly floured surface roll to a circle about 14 inches in diameter.

CRANBERRY AND HONEY SAUCE
3/4 cup fresh cranberries
3 Tbsp. granulated sugar
2 Tbsp. honey
1 Tbsp. lemon juice

In a medium saucepan combine cranberries, 1 cup water, and sugar. Bring to boiling, stirring to dissolve sugar. Boil gently, uncovered, 10 minutes, stirring occasionally. Add honey and lemon juice. Return to boiling. Reduce heat; simmer 3 minutes more. Cool slightly. Remove 1/4 cup of the cranberries with a slotted spoon; set aside. Transfer remaining mixture to a blender; cover and blend until almost smooth. Strain to remove skins. Stir reserved berries into strained mixture. Cover; chill 2 hours or until completely chilled. Makes 1 cup.