Cranberry Pecan Pie

Line a 23cm loose base tart pan with the pie dough. Coarsely chop half of the pecans and spread them over the unbaked pie crust. Spread cranberries over and then lay the whole pecans in a third layer. Leave it in the fridge. In a bowl whisk the flour and sugar, then the corn syrup. Mix in the eggs, salt and vanilla. Blend in the butter and pour the mixture over the pie shell. Bake in a 200C oven, for about 45 minutes. The filling must have set and the crust be golden brown. Cool before serving.