Cranberry Honey Pecan Pie

  • on August 30, 2008
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Ingrients & Directions

2 c Fresh or frozen cranberries
1 c Orange juice
1/2 c Honey
1/4 c Granulated sugar
2 tb Cornstarch
2 tb Cold water
1/2 ts Orange extract
1 Baked 9″pie shell with
Fluted rim

1/2 c Honey
3 tb Butter
2 c Pecan halves

Combine cranberries, orange juice, honey and sugar in a medium
saucepan. Cook, covered, over low heat and simmer 15 minutes if using
fresh berries or 20-30 min. if using frozen berries. Cool briefly.

Puree cranberry mixture in blender or food processor, return to
saucepan. Combine cornstarch and water in a cup. Stir into the
cranberry mixture. Bring mixture to a boil over high heat and cook
until thickened, stirring constantly. Add orange extract. Cool, then
pour into prepared baked pie shell. Spoon Pecan Topping ovenly over
cranberry mixture.

Pecan Topping:

Combine honey and butter in a medium saucepan. Cook and stir over
medium heat until mixture is smooth. Add pecan halves and stir until
well coated. Remove from heat and spread over cranberry mixture.

Bake pie in preheated 350 F. for 20 minutes or until top is bubbly.
Cool on wire rack. Serve at room temperature or chilled.

This pie is quite tart, it is delicious served with vanilla ice cream
or whipped heavy cream as a topping.

From the recipe files of

8 Servings

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