Pastry Shell
3 eggs
2/3 c. sugar
1 c. dark corn syrup
1/3 c. butter, melted
1 c. pecan halves
1 c. coarsely chopped fresh cranberries

Prepare Pastry Shell: Set aside. In a mixing bowl, beat eggs slightly with a rotary beater. Add sugar and dash of salt, stirring until dissolved. Stir in corn syrup and melted butter; mix well. Stir in the pecans and cranberries. Place pie shell on oven rack; pour filling into the pastry-lined pie plate. To prevent over-browning, cover edge of pie with foil. Bake in a 350 degree oven for 25 minutes. Remove foil; bake about 25 minutes more or until knife inserted near the center comes out clean. Cool thoroughly on rack before serving. Cover and chill to store. Makes 8 servings.

Pastry Shell: In a bowl, combine 1 1/4 cups all-purpose flour and 1/2 teaspoon salt. Cut in 1/3 cup shortening until pieces are the size of small peas. Sprinkle 1 tablespoon cold water over part of mixture; gently toss with a fork. Push to side of bowl. Repeat with an additional 2 to 3 tablespoons cold water until all is moistened. Form dough into a ball. Roll out and line a 9 inch pie plate with pastry. Flute edge; do not prick pastry.