Cranberry-Honey-Pecan Crunch Pie
Submitted by Grandma
Cranberry honey pecan crunch pie with a tart cranberry-orange puree filling and a caramelized honey-pecan topping. A stunning holiday pie with bright fruit and buttery crunch.
YIELD
10 servingsPREP
15 minCOOK
45 minREADY
60 minThis cranberry pie puts tart fruit center stage with a smooth, jewel-toned puree filling sweetened with honey and orange juice, then topped with caramelized pecan halves coated in brown sugar and butter. The contrast between the tangy filling and the crunchy, candied topping is what makes this pie stand out on a holiday table.
The cranberry filling gets cooked, pureed, and thickened with cornstarch before going into a pre-baked shell. Pureeing gives you a smooth, uniform texture instead of whole berries bursting unpredictably. A splash of orange extract deepens the citrus note that the fresh juice starts.
The pecan crunch topping cooks separately on the stove. Brown sugar, honey, and butter bubble together into a sticky caramel that coats the pecan halves. Spoon this over the cranberry filling and bake until bubbly.
Pro Tips
- Use fresh cranberries for brighter color and sharper tartness. Frozen work but need a few extra minutes of cooking.
- Cool the cranberry filling completely before pouring into the baked shell. Hot filling softens the crust into a soggy mess.
- Stir the cornstarch slurry right before adding it. Cornstarch settles fast and clumps if it sits.
- Coat pecan halves thoroughly in the caramel. Uncoated spots will not crisp up during baking.
Variations
- Add a pinch of cinnamon or ginger to the cranberry filling for warm spice notes.
- Use walnuts or mixed nuts in place of pecans for the crunch topping.
- Drizzle white chocolate over the cooled pie for an extra layer of sweetness.
Ingredients
Directions
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.
Purée 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 cup for 20 minutes or until top is bubbly.
Cool on wire rack.
Serve at room temperature or chilled.
Serves 10.
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.
Comments
