Cranberry Pecan Pie
   _ cups cranberries
   _ cup orange juice
   ___ cup agave
   _ tablespoons cornstarch
   _ tablespoons cold water
   ___ teaspoon orange extract
   _ 9-inch baked pie crust
   
   TOPPING:
   ___ cup agave
   _ tablespoons butter
   _ 3/4 cups pecans halves

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In medium saucepan, combine cranberries, juice and agave. Cook, uncovered, over low heat for 15 minutes if using fresh cranberries or 20 minutes if using frozen berries. Cool. Purée cranberry mixture in blender; return to saucepan. Combine cornstarch and water. Stir into cranberry mixture. Bring to boil and cook until thickened. Stir in orange extract. Cool; then pour into pie shell. Spoon topping evenly over cranberry mixture. Bake at 350°F 20 minutes or until top is bubbly. Cool on wire rack. Serve at room temperature or chilled.

TOPPING: In medium saucepan, combine agave and butter; cook and stir 2 minutes or until mixture is smooth. Stir in pecan halves until well coated.

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