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Recipes Fresh From The Farm

Cranberry Pecan Pie

E. Marie

Makes one 9" pie

What a great combination. A real surprise dish for Thanksgiving or Christmas ... how about New Year's. The tart and the crunch really make a non-conventional pie!

  • 2 C. fresh or frozen cranberries
  • 1 C. orange juice
  • 1/2 C. honey
  • 2 T. cornstarch
  • 2 T. water
  • 1/2 t. orange extract – or 2 T. orange zest
  • 1 baked 9” pie shell with fluted edge (can be baked ahead of time)

Combine cranberries, juice & honey in medium saucepan. Cook, covered, over low heat 15 minutes if using fresh cranberries or 20 minutes if using frozen. Cool. Puree cranberry mixture in blender; return to saucepan. Combine cornstarch and water in cup. Stir into cranberry mixture. Bring mixture to a boil over high heat and cook until thickened. Stir in orange extract or zest. Cool, then pour into pie shell.

PECAN TOPPING:

  • 1/2 C. honey
  • 3 T. butter
  • 1-3/4 C. pecan halves

Preheat oven to 350 degrees.

Combine honey and butter in medium saucepan. Cook and stir over medium heat 2 minutes o until mixture is smooth. Add pecan halves and stir until well coated. Spoon over cranberries in pie shell.

Bake in 350 degree oven 20 minutes or until top is bubbly. Cool on wire rack. Serve at room temp or chilled.