Oat-Crusted Pecan Pie with Fresh Cranberry Sauce

Oat-Crusted Pecan Pie with Fresh Cranberry Sauce
Photo by Randy Mayor

Ingredients

  • Cooking spray
  • 1 ½ cups fresh cranberries
  • 2/3 cup granulated sugar
  • 1 ¾ cups old-fashioned rolled oats
  • ¼ teaspoon salt
  • 3 ½ tablespoons cold butter, cut into small pieces
  • 3 tablespoons granulated sugar
  • + 41 more ingredients
    • 1 large egg white
    • Crust:
    • 1 tablespoon melted butter
    • 2 large eggs
    • ¼ teaspoon salt
    • 1 ½ cups fresh cranberries
    • 3 tablespoons granulated sugar
    • ¼ cup water
    • 2 large eggs
    • ¼ teaspoon salt
    • 3 ½ tablespoons cold butter, cut into small pieces
    • 2/3 cup pecan halves
    • 3 tablespoons all-purpose flour
    • 3 tablespoons all-purpose flour
    • Sauce:
    • Filling:
    • 1 tablespoon melted butter
    • 1 ¾ cups old-fashioned rolled oats
    • ¼ teaspoon salt
    • 1 large egg white
    • ½ cup fresh orange juice
    • ½ teaspoon vanilla extract
    • ½ teaspoon vanilla extract
    • 2/3 cup light-colored corn syrup
    • ½ teaspoon cornstarch
    • 1 tablespoon ice water
    • Cooking spray
    • Sauce:
    • ¾ cup packed brown sugar
    • Crust:
    • 2/3 cup granulated sugar
    • Filling:
    • 3 tablespoons molasses
    • 3 tablespoons molasses
    • 2/3 cup light-colored corn syrup
    • 2/3 cup pecan halves
    • ¾ cup packed brown sugar
    • ½ cup fresh orange juice
    • 1 tablespoon ice water
    • ½ teaspoon cornstarch
    • ¼ cup water

1. Preheat the oven to 400°. 2. To prepare crust, place the first 3 ingredients in a food processor, and process until finely ground (about 30 seconds). Add butter, and pulse 5 times or until combined. Add 1 tablespoon ice water; pulse just until combined (mixture will be crumbly). Press oat mixt...

View full recipe at My Recipes

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