4tablespoonsunsalted butter, melted and cooled slightly
Place oven rack in lower third of oven and preheat oven to 425°F.
In a medium bowl, mix pecans and cranberries. Pour mixture into prepared pie crust, set aside.
Whisk together eggs, brown sugar, flour and corn syrup. Add butter, mix well. Pour over cranberries and pecans.
Bake on lower rack at 425°F for 10 minutes. Turn oven down to 350°F and bake for 35 to 40 minutes. Remove from oven, cool completely.
Leftover cranberry pecan pie should be refrigerated. It will keep for three to four days.
Make Ahead: Cool the baked pie completely, then store in an airtight bag in the freezer for up to 2 months. When ready to use, thaw the pie in the refrigerator overnight. If desired, it can be put into a warm oven to reheat.