1/2 (10 oz.) box pie crust mix
1/2 c. finely chopped pecans
1 (12 oz.) pkg. cranberries, about 3 1/2 c.
1/2 c. dark corn syrup
1/4 c. water
1/2 c. firmly packed brown sugar
1/4 c. butter
3 tbsp. cornstarch
1/4 tsp. salt
1/2 c. sugar
1 c. pecan halves (4 oz.)

Heat oven to 400 degrees. Prepare a single 9" pie crust according to package directions under "variations", stirring chopped pecans into 1 cup of mix before starting.

Roll out pie dough and fit in 9" pie plate, turning edges under and fluting. Refrigerate pie crust while making filling.

In medium saucepan, combine cranberries, corn syrup, water, brown sugar and butter. Bring to boil over high heat, reduce heat to low and simmer 3 minutes or until skins on cranberries begin to pop. Stir cornstarch and salt into sugar then stir into cranberry mixture. Cook until mixture thickens, 3 to 4 minutes, remove from heat. Pour mixture in pie shell and top with pecan halves. Bake 30 to 35 minutes until crust and pecans slightly brown. Remove to wire rack and cool completely. 12 servings. 350 calories.