Cranberry Honey Pecan Crunch Pie

1 9-inch pie shell; unbaked
2 cups cranberries; fresh or frozen
1 cup fresh orange juice
½ cup honey
2 tablespoons cornstarch
2 tablespoons cold water
½ teaspoon orange extract
⅓ cup light brown sugar; firmly packed
3 tablespoons honey
3 tablespoons unsalted butter or margarine; room temperature
1¾ cups Pecan Valley Pecan Halves

1. Preheat oven to 350ºF.
2. In medium saucepan, combine cranberries, juice and honey. Cook, uncovered, over low heat for 15 minutes if using fresh cranberries or 20 minutes if using frozen berries. Cool.
3. Puree cranberry mixture in blender, return to saucepan. Combine cornstarch and water in small bowl. Stir into cranberry mixture. Bring to boil and cook until thickened. Stir in orange extract. Cool; then pour into pie shell.
4. In medium saucepan, combine brown sugar, honey and butter; cook and stir 2 minutes or until mixture is smooth. Stir in pecan halves until well-coated.
5. Bake in a preheated oven for 20 minutes or until top is bubbly. Cool on wire rack. Serve at room temperature or chilled.

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