North meets South in this sinful holiday
pie. Tart cranberries, smooth bourbon and crunchy pecans make this
hard to resist.
Ingredients for Pie Filling:
- 3 cups fresh or frozen cranberries
- 1 tbsp bourbon
- 1 cup orange juice
- ¾ cup honey
- 1 cup sugar
- 4 tbsps cornstarch
- 2 tbsps cold water
- 1 (9-inch) pie shell with fluted rim, baked
In a medium saucepan, combine cranberries, orange juice, honey and
sugar. Cover and simmer 15 minutes over low heat if using fresh
berries. If using frozen berries, simmer 20–30 minutes. Cool
briefly. Puree cranberry mixture in blender or food processor. Return
to saucepan. Combine cornstarch and water in a cup. Stir into cranberry
mixture. Bring mixture to a boil over high heat and cook until thickened,
stirring constantly. Add bourbon. Cool, then pour into pie shell.
Preheat oven to 350°F.
Ingredients for Pecan Topping:
- 2 cups pecan halves
- ½ cup honey
- 3 tbsps butter
- powdered sugar for garnish
- fresh cranberries for garnish
Combine honey and butter in a medium saucepan over medium heat.
Cook and stir until mixture is smooth. Add pecan halves and stir
until well coated. Remove from heat and spread over cranberry mixture.
Bake pie 20 minutes or until top is bubbly. Cool on a wire rack.
Serve at room temperature or chilled. Dust with powdered sugar and
garnish with cranberries.