- 2 cups cranberries
- 1 1/2 cups white sugar, divided
- 1/2 cup chopped pecans
- 2 eggs, beaten
- 1 cup all-purpose flour
- 1/2 cup margarine, melted
- 1/4 cup shortening, melted
- Preheat the oven to 325 degrees F (165 degrees C). Butter a 9 inch glass pie plate.
- Spread cranberries over the bottom of the buttered pie plate. Sprinkle 1/2 cup of sugar and pecans over the berries. In a medium bowl, mix together the eggs and remaining sugar until well blended. Stir in flour, margarine and shortening, beating well after each addition. Pour over the cranberries.
- Bake for 1 hour in the preheated oven, until the filling is set, and the top is lightly browned.