Thanksgiving Cranberry Nut Pie Recipe

INGREDIENTS:
1 1/4 cups fresh or frozen cranberries
1/4 cup brown sugar
1/4 cup chopped walnuts
1 egg
1/2 cup white sugar
1/2 cup all-purpose flour
1/3 cup melted butter

DIRECTIONS:
Preheat oven to 325 degrees F (165 degrees C.)
Butter a 9 inch pie plate and layer cranberries on the bottom. Sprinkle with brown sugar and chopped walnuts.
In a large bowl, beat egg until thick. Gradually add sugar, beating until thoroughly blended. Stir in flour and melted butter. Blend well and pour over cranberries.
Bake in the preheated oven for 45 minutes, or until golden brown. Serve warm.

Cranberry Pecan Pie

INGREDIENTS:
1 (9 inch) deep dish pie crust
1 cup cranberries
3 eggs
2/3 cup white sugar
1 cup dark corn syrup
6 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/4 teaspoon ground mace
1/8 teaspoon salt
1 cup pecan halves

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
Finely chop cranberries in food processor or by hand. Spread into bottom of pastry-lined pie pan.
In a large bowl beat eggs until frothy. Add sugar, corn syrup, melted butter or margarine, vanilla, mace, and salt. Mix well. Pour mixture over cranberry layer. Neatly arrange pecan halves on top of sugar mixture.
Bake in preheated oven for 45 to 50 minutes, until golden and set in center.