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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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I love cranberries and I love pecans, so this pie works for me. Found this on a real estate brochoure, of all places. Ingredients:
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 |
1/2 cup honey |
3 tablespoons butter or 3 tablespoons margarine |
1 3/4 cups pecan halves |
Directions:
1. Combine cranberries, juice and honey in medium saucepan. Cook, covered, over low heat 15 minutes if using fresh cranberries. 20 if frozen. Cool.
2. 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.
3. Stir in orange extract. Cool, then pour into pie shell. Spoon Pecan Topping evenly over cranberry mixture.
4. Bake in preheated 350 degree oven 20 minutes or until top is bubbly. Cool on wire rack. Serve at room temperature or chilled.
5. Pecan Topping:.
6. 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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