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Cranberry-Honey-Pecan Crunch Pie

Fresh.n.Natural's picture
After tasting Cranberry-Honey-Pecan Crunch Pie, I always feel that this is the pie I was meant to eat from long before. This Cranberry-Honey-Pecan Crunch Pie is quite different from other pie recipes, I almost invented it myself. Do it for fun!
  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)
  Orange 1⁄2 Teaspoon
  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.

Recipe Summary

Fruit Dessert

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4831 Calories from Fat 3085

% Daily Value*

Total Fat 366 g563.1%

Saturated Fat 59.6 g297.8%

Trans Fat 0 g

Cholesterol 96.8 mg32.3%

Sodium 537 mg22.4%

Total Carbohydrates 405 g135%

Dietary Fiber 51.1 g204.4%

Sugars 265.6 g

Protein 46 g91.7%

Vitamin A 39.5% Vitamin C 259.6%

Calcium 78.7% Iron 68.8%

*Based on a 2000 Calorie diet

Cranberry-Honey-Pecan Crunch Pie Recipe