Cranberry-Honey-Pecan Crunch Pie

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Title: Cranberry-Honey-Pecan Crunch Pie
Categories: Pies
Yield: 1 servings

2 c Cranberries; fresh or frozen
1 c Fresh orange juice
1/2 c Honey
2 tb Cornstarch
2 tb Cold water
1/2 ts Orange extract
Baked pie crust/ 9 inch
With fluted rim
Topping:
1/3 c Packed light brown sugar
3 tb Honey
3 tb Butter or margarine
1 3/4 c Pecan halves

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. 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=B0 for 20 minutes or until top is
bubbly.
Cool on wire rack. Serve at room temperature or chilled.
Serves 10. JM
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.
From cookie@cdsnet.net (Chris and Lew Hornsby)JM

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