The Red Hot Chili Paper

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Basic Pie Crust
Arlene's Apple Pie
Lemon Tartlets
Pumpkin Pie
Sweet Potato Pie
Tarte Tatin
Strawberry Pie
Cranberry Crunch Pie
Cranberry Pecan Pie
Pear & Chocolate Tart
Pear Honey Pie
Pear and Apple Pie
Old Fashioned Pear Pie
Pear Pie
Apricot Strudel
Apricot Meringue Tart
Strawberry CheesePie
Cranberry Pecan Crunch Pie


      2 cups cranberries, fresh or frozen
      1 cup fresh orange juice
      1/2 cup honey
      2 tablespoons cornstarch
      2 tablespoons cold water
      1/2 teaspoon orange extract
      1 9-inch baked pie shell with fluted rim
      1/3 cup packed light brown sugar
      3 tablespoons honey
      3 tablespoons butter or margarine


    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. Stir into cranberry mixture. Bring to boil and cook until thickened. Stir in orange  extract. Cool; then pour into pie shell. Spoon Topping evenly over cranberry mixture. Bake  at 350 degrees F 20 minutes or until top is bubbly. Cool on wire rack. Serve at room  temperature or chilled.

    Topping: In medium saucepan, combine 1/3 cup packed light brown sugar, 3 tablespoons  honey and 3 tablespoons butter or margarine; cook and stir 2 minutes or until mixture is  smooth. Stir in 1-3/4 cups pecan halves until well coated.

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