Delicious! The cranberries were tart to balance the sweet, which is what we like. The pie was soft and warm even after one hour. I don't know if it takes longer to cool than others as I haven't done a pecan pie in a few decades. I didn't know if the term "mix" when combining the sugars, eggs, butter, and all, was with a mixer or by hand. I used the mixer until it was blended. I hope I didn't overblend it and that's why it was soft. I'll have to do some research on pecan pies before I bake this again. Hubby said he would like more cranberries, too.

Reviewed On: Nov. 15, 2009

I love this recipe. I've used the Betty Crocker recipe for years and recently decided to try this because everyone said it was so easy and good! I don't have a food processor and on a whim decided not to use my cutter. I used my electric beaters to cut the shortening and to blend it all. It's a mess, use a deep bowl, but the pastry pulls easily off the beaters and because it's so easy to work with... it's easy cleanup, too. I cut the recipe in two the second time I tried it and used a whole egg. Barely makes enough for a top and bottom, but I will continue to cut in two because I usually only make one pie at a time.

Reviewed On: Nov. 1, 2009

I used non-fat milk, frozen blueberries (thawed overnight in the refrigerator), and instead of butter for the struedel, I used Land O'Lakes spreadable butter with canola in it. These were perfect, my substitutions didn't hurt the muffins at all. They were delicious. Only thing I would do different is grease my pan better. I used the spray and a few places stuck, shortening would be better or spray could have been done better!

Reviewed On: Oct. 12, 2009