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Cranberry-Honey-Pecan Crunch Pie

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Submitted by Grandma

YIELD

10 servings

PREP

15 min

COOK

45 min

READY

60 min

Ingredients

2 473
CUPS ML CRANBERRIES
fresh or
1 237
CUP ML ORANGE JUICE
fresh
½ 118
CUP ML HONEY
2 3E+1
TABLESPOONS ML CORNSTARCH
2 3E+1
TABLESPOONS ML WATER
cold
½ 2.5
TEASPOON ML ORANGE EXTRACT *
1 1
EACH EACH PIE SHELL (9 INCH)
baked, with fluted rim
Topping
79
CUP ML BROWN SUGAR, LIGHT
packed *
3 45
TABLESPOONS ML HONEY
3 45
TABLESPOONS ML BUTTER
or margarine
1 ¾ 414
CUPS 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.

Purée 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 cup for 20 minutes or until top is bubbly.

Cool on wire rack.

Serve at room temperature or chilled.

Serves 10.

Topping: 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 110g (3.9 oz)
Amount per Serving
Calories 324 59% from fat
 % Daily Value *
Total Fat 21g 33%
Saturated Fat 5g 23%
Trans Fat 0g
Cholesterol 9mg 3%
Sodium 108mg 4%
Total Carbohydrate 12g 12%
Dietary Fiber 3g 12%
Sugars g
Protein 5g
Vitamin A 3% Vitamin C 19%
Calcium 2% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
 
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