Cranberry-Rosemary Pecan Pie

Preheat to 350˚ Prepare, but do not bake, your favorite piecrust in a 10” tart pan with removable bottom, or for a traditional pie, prepare crust in a 9” deep-dish pie pan.

Filling:
1 C Karo original light corn syrup
3 eggs
2 T melted butter (not margarine)
1 C white sugar
1 tsp vanilla extract
1 T finely chopped fresh (not dried) rosemary, “Spice Island” or “Salem” preferred

Mix well above ingredients in bowl, using wire whisk or hand held mixer.  Place in bottom of pie/tart pan, distributing evenly:
1 ½ C Pecans, chopped or halves
2/3 C dried cranberries (or sub dried cherries)

Pour egg-syrup mixture over pecans and cranberries, pushing the pecans and cranberries under the mixture to coat.  Redistribute if necessary.  NOTE:  when using the 10” tart pan, depending on the thickness of the crust, all of the egg-syrup mixture may not fit.  Do not overfill crust.

Bake 350˚, about 50 min for the 10” tart pan, 60-70 min for the 9” pie pan.  The center should wiggle slightly, and spring back when touched, and/or measure 200˚ on an instant-read thermometer.  Cool completely.

Recipe adapted from Karo bottle.