---------- Recipe via Meal-Master (tm) v8.05

     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  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 [email protected] (Chris and Lew Hornsby)JM

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