Cranberry & Walnut Pie Recipe
Cranberry & Walnut Pie Recipe photo by Taste of Home
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Cranberry & Walnut Pie Recipe

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For a showstopping holiday pie, I mix cranberries, chocolate and walnuts. A little touch of rum makes it even happier. —Lorrie Melerine, Houston, Texas
TOTAL TIME: Prep: 30 min. + chilling Bake: 30 min. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 30 min. + chilling Bake: 30 min. + cooling
MAKES: 8 servings


  • Pastry for single-crust pie (9 inches)
  • 3 large eggs
  • 3/4 cup sugar
  • 1/2 cup butter, melted
  • 3 tablespoons all-purpose flour
  • 1 cup chopped walnuts
  • 1 cup fresh or frozen cranberries
  • 1 cup (6 ounces) semisweet chocolate chips
  • 2 tablespoons dark rum


  1. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 450°.
  2. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 15-20 minutes or until edges are light golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool on a wire rack. Reduce oven setting to 350°.
  3. In a large bowl, beat eggs, sugar and melted butter until well blended. Gradually add flour until blended. Stir in remaining ingredients; pour into crust.
  4. Bake 30-35 minutes or until top is bubbly and crust is golden brown. Cool on a wire rack. Refrigerate leftovers. Yield: 8 servings.
Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.
Editor's Note: Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.
Originally published as Cranberry & Walnut Pie in Taste of Home Christmas Annual Annual 2015, p64

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