Cranberry Indulgence Pie

• 1 cup white sugar
• 13 cup brown sugar
• 12 cup flour
• 1 tablespoon grated orange zest
• 18 teaspoon cinnamon
• 18 teaspoon ground nutmeg
• 3 eggs
• 14 cup butter, melted
• 1 12 cups fresh cranberries
• 12 cup pecan pieces
• 1 unbaked pie shell (9-inch)

1. Preheat oven to 350 degrees.
2. In mixing bowl, combine sugars, flour, cinnamon and nutmeg.
3. Add orange zest and combine some more.
4. Beat in eggs at medium speed, one at a time.
5. Fold in the melted butter, then add the cranberries and beat at low speed.
6. I like to beat them just enough to crush some of the berries so the filling gets a little bit pink, but not too much--you want the berries whole in the filling.
7. Finally, fold in the pecans to blend evenly throughout.
8. Pour filling into pie shell.
9. Bake for 35-40 minutes.
10. Keep an eye on the pie.
11. The top may get a light brown meringue-y look.
12. That's ok--it's delicious and lightly brittle.
13. I use a cake tester or toothpick in the center to see if it has baked long enough to set.
14. A clean toothpick means it's done.
15. Allow the pie to sit about 15 minutes before cutting.

white sugar, brown sugar, flour, orange zest, cinnamon, ground nutmeg, eggs, butter, fresh cranberries, pecan, unbaked pie shell

Taken from www.food.com/recipe/cranberry-indulgence-pie-410452 (may not work)