Cranberry-Honey-Pecan Crunch Pie Recipe
After tasting Cranberry-Honey-Pecan Crunch Pie, I always feel that this is the pie I was meant to eat from long before. This Cranberry-Honey-Pecan Crunch Pie is quite different from other pie recipes, I almost invented it myself. Do it for fun!
Ingredients
2 cups (480 ml) cranberries, fresh or frozen
1 cup (240 ml) fresh orange juice
1/2 cup (120 ml) honey
2 tbs (30 ml) cornstarch
2 tbs (30 ml) cold water
1/2 tsp (3 ml) orange extract
9-inch baked pie crust with fluted rim
TOPPING:
1/3 cup (80 ml) packed light brown sugar
3 tbs (45 ml) honey
3 tbs (45 ml) butter or margarine
1 3/4 cups (415 ml) pecan halves
Directions
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.
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.
Spoon prepared Topping evenly over cranberry mixture.
Bake at 350°F (180°C) for 20 minutes or until top is bubbly.
Cool on wire rack.
Cook, uncovered, over low heat for 15 minutes if using fresh cranberries or 20 minutes if using frozen berries.
Cool.
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.
Spoon prepared Topping evenly over cranberry mixture.
Bake at 350°F (180°C) for 20 minutes or until top is bubbly.
Cool on wire rack.
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