Oat-Crusted Pecan Pie with Fresh Cranberry Sauce

Ingredients

• 0.8 cup brown sugar packed
• 1 tablespoon butter melted
• 3.5 tablespoons butter cold cut into small pieces
• 0.7 cup light-colored corn syrup 
• 0.5 teaspoon cornstarch 
• 1.5 cups cranberries fresh
• 1 large egg white 
• 2 large eggs 
• 3 tablespoons flour all-purpose
• 0.7 cup granulated sugar 
• 3 tablespoons granulated sugar 
• 1 tablespoon ice water 
• 3 tablespoons blackstrap molasses 
• 1.8 cups old-fashioned rolled oats 
• 0.5 cup orange juice fresh
• 0.7 cup pecan halves 
• 0.3 teaspoon salt 
• 0.5 teaspoon vanilla extract 
• 0.3 cup water 

Equipment

• food processor
• bowl
• sauce pan
• oven
• whisk
• wire rack

Directions

1. Preheat the oven to 40
2. To prepare crust, place the first 3 ingredients in a food processor, and process until finely ground (about 30 seconds).
3. Add butter, and pulse 5 times or until combined.
4. 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.
5. Bake at 400 for 15 minutes or until lightly browned. Cool for 5 minutes on a wire rack.
6. Reduce oven temperature to 35
7. 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.
8. Bake at 350 for 48 minutes or until center is set. Cool to room temperature on a wire rack.
9. 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.
10. 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.
11. Cut pie into 12 wedges; serve with sauce.