Cranberry Pecan Pie

Recipe Ingredients

2 cups	186g / 6.6oz	Fresh cranberries
		OR
2 cups	186g / 6.6oz	Frozen cranberries
1 cup	237ml	Orange juice
1/2 cup	118ml	Honey
2 tablespoons	30ml	Cornstarch
2 tablespoons	30ml	Cold water
1/2 teaspoon	2.5ml	Orange extract
1		(9-inch) baked pie shell
		PECAN TOPPING
1/2 cup	118ml	Honey
3 tablespoons	45ml	Butter or margarine
1 3/4 cups	255g / 9oz	Pecan halves

Recipe Instructions

Combine cranberries, juice and honey in medium saucepan. Cook, covered, over low heat 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 cup. Stir into 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 350ºF oven 20 minutes or until top is bubbly. Cool on wire rack. Serve at room temperature or chilled.

Pecan Topping: Combine 1/2 cup honey and 3 tablespoons butter or margarine in medium saucepan. Cook and stir over medium heat 2 minutes or until mixture is smooth. Add 1-3/4 cups pecan halves and stir until well coated.

Source:
Best Loved Foods of Christmas, Pillsbury, undated booklet

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