Cranberry Pecan Pie
Ready In: 50 mins
Serves: 8
Ingredients
Pie
- 2 cups fresh cranberries
- 1 cup orange juice
- 1⁄2 cup honey
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 1⁄2 teaspoon orange extract
- 1 (9 inch) baked pie shells
Pecan Topping
- 1⁄2 cup honey
- 3 tablespoons butter or 3 tablespoons margarine
- 1 3⁄4 cups pecan halves
Directions
- Combine cranberries, juice and honey in medium saucepan. Cook, covered, over low heat 15 minutes if using fresh cranberries. 20 if frozen. Cool.
- Puree cranberry mixture in blender; return to saucepan. Combine cornstarch and water in cup. Stir in cranberry mixture. Bring mixture to a boil over high heat and cook until thickened.
- Stir in orange extract. Cool, then pour into pie shell. Spoon Pecan Topping evenly over cranberry mixture.
- Bake in preheated 350 degree oven 20 minutes or until top is bubbly. Cool on wire rack. Serve at room temperature or chilled.
- Pecan Topping:
- Combine honey and butter in medium saucepan. Cook and stir over medium heat 2 minutes or until mixture is smooth. Add pecan halves and stir until well coated.
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