Cranberry-Honey-Pecan Crunch Pie
Yield
10 servingsPrep
15 minCook
45 minReady
60 minLow Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
cranberries
fresh or |
|
| 1 | cup |
orange juice
fresh |
|
| ½ | cup |
honey
|
|
| 2 | tablespoons |
cornstarch
|
|
| 2 | tablespoons |
water
cold |
|
| ½ | teaspoon |
orange extract
|
*
|
| 1 | each |
pie shell (9 inch)
baked, with fluted rim |
|
| Topping | |||
| ⅓ | cup |
brown sugar, light
packed |
*
|
| 3 | tablespoons |
honey
|
|
| 3 | tablespoons |
butter
or margarine |
|
| 1 ¾ | cups |
pecan halves
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
cranberries
fresh or |
|
| 237 | ml |
orange juice
fresh |
|
| 118 | ml |
honey
|
|
| 3E+1 | ml |
cornstarch
|
|
| 3E+1 | ml |
water
cold |
|
| 2.5 | ml |
orange extract
|
*
|
| 1 | each |
pie shell (9 inch)
baked, with fluted rim |
|
| Topping | |||
| 79 | ml |
brown sugar, light
packed |
*
|
| 45 | ml |
honey
|
|
| 45 | ml |
butter
or margarine |
|
| 414 | 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.
