Dressing up Store Bought Pies: Cranberry Crunch Topping

By á-6416

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)

Preparation

Step 1

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.