1 9" unbaked pastry shell
1 c. fresh cranberries, chopped
3 eggs
1 c. dark corn syrup
2/3 c. sugar
4 tbsp. butter, melted
1/2 tsp. cinnamon
1/8 tsp. nutmeg
1 c. pecan halves

1. Prepare pastry shell and flute edges as desired or press with fork to decorate edges.

2. Sprinkle cranberries into the pie shell.

3. In bowl, beat eggs with the syrup, sugar, butter, cinnamon and nutmeg until mixture is well blended but not foamy. Pour over cranberries.

4. Carefully arrange the pecan halves in a series of circles over the filling.

5. Bake at 325 degrees for 50-55 minutes or until a knife inserted in the center comes out clean.

Good served with: Very slightly sweetened whipped cream, seasoned if desired with vanilla or almond extract.

Tips: This pie is especially good served chilled. When baking, be sure not to overbake the filling when the knife comes out clean. The pie may still "jiggle" a little. After chilling, the filling will firm up. Makes one 9 inch pie.