---------- 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 cookie@cdsnet.net (Chris and Lew Hornsby)JM
 
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