11-25-08 Thanksgiving Tribute II

11-25-08 

Day II of the THanksgiving Tribute give us Pecan Pie.

Oat Crusted Pecan Pie (with Fresh Cranberry Sauce)

Crust:

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

Filling:

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 teaspoon vanilla extract

1/4 teaspoon salt

2 large eggs

1 large egg white

1 1/4 cups pecan halves

Sauce (optional):

1 1/2 cups fresh cranberries

2/3 cup granulated sugar

1/2 fresh orange juice

1/4 cup water

1/2 teaspoon corn starch

1. Preheat the oven to 400 degrees

2. For crust, place first 3 ingredients in a food processor, and process until finely ground. Add butter, and pulse 5 times or until combined. Add 1 tablespoon ice water; pulse until just combined (mixture will be crumbly.) Press the oat mixture into the bottom and up the sides of a 9 inch deep dish pie plate coated with cooking spray. Bake at 400 degrees for 15 minutes or until lightly browned. Cool for 5 minutes on a wire rack.

3. Reduce oven temperature to 350 degrees.

4. To prepare the filling, combine brown sugar and next 8 ingredients (through egg white) in a medium bowl, stirring well. Stir in pean 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 small sauce pan over medium-high; bring to a boil. Reduce heat, and simmer until cranberries start o 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. Yield: 12 servings (serving size: 1 wedge pie and about 1 1/2 tablespoon sauce.) 

I did not make the sauce I love pecan on it's own, I just thought I'd give you the option. This is a cooking light recipe and while I've adjusted a couple of things. I added a some extra vanilla extract and nuts. That's it. So the carb count per slice before the changes was 58.4g. So it's reasonably healthy ;) enjoy!

See you tomorrow with Carrot Souffle.

---mel