Dressing up Store Bought Pies: Cranberry Crunch Topping

Dressing up Store Bought Pies: Cranberry Crunch Topping
Dressing up Store Bought Pies: Cranberry Crunch Topping

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    cup pecans

  • 4

    ounces frozen cranberries

  • 1

    (2.3-ounce) package amaretto cookies (about 12) or (if your store doesn’t carry those, like mine) Vanilla Wafers (about 12)

Directions

Preheat your oven to 375 degrees. Put the pecans on a baking sheet and bake them for 10 minutes to toast them. Remove them from the oven and let them cool. Thaw the cranberries in a strainer set over a bowl to catch the liquid. Put the cookies, pecans, and cranberries into a food processor and pulse them a few times until they are coarsely chopped. Sprinkle the topping evenly over your pie and serve immediately. Refrigerate leftovers.

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