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 Pie


      2 cups fresh or frozen cranberries
      1 cup orange juice
      1/2 cup honey
      2 tablespoons cornstarch
      2 tablespoons cold water
      1/2 teaspoon orange extract
      1 9-inch baked pie shell
      Pecan Topping
      1/2 cup honey
      3 tablespoons butter or margarine
      1-3/4 cups pecan halves


    Combine cranberries, juice and honey in medium saucepan. Cook, covered, over low heat  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 cup.  Stir into cranberry mixture. Bring mixture to a boil over high heat and cook until  thickened. Stir in orange extract. Cool; then pour into pie shell. Spoon Pecan Topping  evenly over cranberry mixture. Bake in preheated 350 degrees F oven 20 minutes or until  top is bubbly. Cool on wire rack. Serve at room temperature or chilled.

    Pecan Topping: Combine 1/2 cup honey and 3 tablespoons butter or margarine in medium  saucepan. Cook and stir over medium heat 2 minutes or until mixture is smooth. Add 1-3/4  cups pecan halves and stir until well coated.

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