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Oat-Crusted Pecan Pie with Fresh Cranberry Sauce

1 3/4 cups old-fashioned rolled oats
3 tablespoons granulated sugar
1/4 teaspoon salt
3 1/2 tablespoons cold butter, cut into small pieces
1 tablespoon ice water
Cooking spray
3/4 cup packed brown sugar
2/3 cup light-colored corn syrup
3 tablespoons all-purpose flour
3 tablespoons molasses
1 tablespoon melted butter
1/2 teaspoon vanilla extract
1/4 teaspoon salt
2 large eggs
1 large egg white
2/3 cup pecan halves
1 1/2 cups fresh cranberries
2/3 cup granulated sugar
1/2 cup fresh orange juice
1/4 cup water
1/2 teaspoon cornstarch


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 mixture into the bottom and up sides of a 9-inch deep-dish pie plate coated with cooking spray. Bake at 400 for 15 minutes or until lightly browned. Cool for 5 minutes on a wire rack.3. Reduce oven temperature to 350.4. To prepare filling, combine brown sugar and next 8 ingredients (through egg white) in a medium bowl, stirring well. Stir in pecan halves. Spoon filling into prepared crust. Bake at 350 for 48 minutes or until center is set. Cool to room temperature on a wire rack.5. To prepare sauce, combine cranberries, 2/3 cup granulated sugar, and juice in a small saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer until cranberries begin to pop, about 3 minutes, stirring occasionally.6. Combine 1/4 cup water and cornstarch in a small bowl, stirring with a whisk. Stir cornstarch mixture into cranberry mixture; bring to a boil. Cook 1 minute, stirring often; remove from heat. Cool completely. Cut pie into 12 wedges; serve with sauce.

Source: www.myrecipes.com