Cranberry-Honey-Pecan Crunch Pie
|Cranberries||2 Cup (32 tbs) (Fresh/Frozen)|
|Orange juice||240 Milliliter (1 Cup)|
|Honey||120 Milliliter (1/2 Cup)|
|Cornstarch||30 Milliliter (2 Tablespoon)|
|Cold water||30 Milliliter (2 Tablespoon)|
|9 inch baked pie crust||1 (With Fluted Rim)|
|Packed light brown sugar||80 Milliliter (1/3 Cup)|
|Honey||45 Milliliter (3 Tablespoon)|
|Butter/Margarine||45 Milliliter (3 Tablespoon)|
|Pecan halves||415 Milliliter (1 3/4 Cups)|
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.
Puree 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°F (180°C) for 20 minutes or until top is bubbly.
Cool on wire rack.