Cranberry Walnut Pie Recipe

Cranberry Walnut Pie Recipe photo by Taste of Home

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Here’s a wonderful dessert for Christmas or Thanksgiving. With ruby-red color and a golden lattice crust, this pie looks as good as it tastes. —Diane Everett, Dunkirk, New York

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Cranberry Walnut Pie Recipe

Prep: 20 min. Bake: 50 min. + cooling

Yield: 8 Servings

20 50 70

Ingredients

1 package (12 ounces) fresh or frozen cranberries, thawed
1-1/2 cups packed brown sugar
1 cup chopped walnuts
1/4 cup butter, melted
4-1/2 teaspoons all-purpose flour
2 teaspoons grated orange peel
Dash salt
Pastry for double-crust pie (9 inches)

Directions

Place cranberries in a food processor; cover and process until finely chopped. Transfer to a large bowl; stir in the brown sugar, walnuts, butter, flour, orange peel and salt.
Roll out half of pastry to fit a 9-in. pie plate; transfer pastry to pie plate. Pour filling into crust. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Cover edges loosely with foil.
Bake at 375° for 30 minutes. Remove foil; bake 20-25 minutes longer or until filling is bubbly and crust is golden brown. Cool on a wire rack. Yield: 8 servings.

Nutritional Facts 1 piece equals 550 calories, 28 g fat (10 g saturated fat), 25 mg cholesterol, 273 mg sodium, 74 g carbohydrate, 3 g fiber, 4 g protein.

Originally published as Cranberry Walnut Pie in Country Woman Christmas Annual 2011, p46

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Cranberry Walnut Pie

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Reviewed on Apr. 04, 2013 by SSAndes

WOW! Great pie and the flavors blend beautiful! I made this for Easter dinner (had cranberries frozen from December). You definitely want to use "brown" sugar and not white. Would recommend this pie highly!