Combine cranberries, juice and honey in medium saucepan. Cook, covered, over low heat 15 minutes if using fresh cranberries or 20 minutes if using frozen. Cool. Puree cranberry mixture in blender; return to saucepan.
Combine cornstarch and water in cup. Stir into cranberry mixture. Bring mixture to a boil over high heat and cook until thickened. Stir in orange extract. Cool; then pour into pie shell.
Spoon Pecan Topping evenly over cranberry mixture. Bake in preheated 350° F oven 20 minutes or until top is bubbly. Cool on wire rack. Serve at room temperature or chilled.
Combine 1/2 cup honey and 3 Tbsp. butter or margarine in medium saucepan. Cook and stir over medium heat 2 minutes or until mixture is smooth. Add 1-3/4 cups pecan halves and stir until well coated.