Cranberry Pecan Pie

• 1 (9-inch) pie crust
• 6 cups (about 1 1/2 pounds) fresh cranberries, rinsed, picked over and drained
• 1/3 cup granulated sugar
• 2/3 cup turbinado or light brown sugar
• 1 tablespoon fresh ginger, peeled and finely grated
• finely grated zest of 1 large orange
• 1/2 cup fresh orange juice, strained before measuring
• 4 tablespoons unsalted butter, cut into 5 or 6 pieces
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1 cup pecan pieces, coarsely chopped, divided

1. Combine the cranberries with the rest of the ingredients except the pecans in a large nonreactive saucepan.
2. Bring the mixture to a simmer, stirring often, and cook at an active simmer until slightly thickened, about 5 minutes.
3. Dont overcook, or the filling will be hard after the pie is baked.
4. Let cool.
5. Set a rack at the lowest level in the oven and preheat to 375F.
6. Stir half of the pecans into the filling and pour it into the prepared pie crust.
7. Smooth the surface and scatter the remaining pecans on top.
8. Place the pan in the oven and decrease the temperature to 350F.
9. Bake until the crust is baked through and the pecans are toasted, 35 to 40 minutes.
10. Cool the pie on a rack and serve it at room temperature.

crust, fresh cranberries, sugar, turbinado, fresh ginger, orange, orange juice, unsalted butter, ground cinnamon, ground ginger, pecan

Taken from www.foodrepublic.com/recipes/cranberry-pecan-pie-recipe/ (may not work)