Recipe - Cranberry Honey Pecan Pie

2 cup Fresh or frozen cranberries
1 cup Orange juice
One half cup Honey
One fourth cup Granulated sugar
2 tablespoon Cornstarch
2 tablespoon Cold water
One half teaspoon Orange extract
1 Baked 9"pie shell with
Fluted rim

PECAN TOPPING
One half cup Honey
3 tablespoon Butter
2 cup 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 2030 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 suzy@gannett.infi.net
Posted to MMRecipes Digest V3 #346

From: Suzy suzy@gannett.infi.net

Date: Wed, 18 Dec 1996 12:56:12 0500 (EST)