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Cranberry-Cherry Nut Pie Recipe
Cranberry-Cherry Nut Pie Recipe photo by Taste of Home

Cranberry-Cherry Nut Pie Recipe

Publisher Photo
This delightful, stress-free pie using our basic pie pastry combines cranberries with convenient cherry pie filling for a fresh, fun flavor. —Taste of Home Test Kitchen
TOTAL TIME: Prep: 20 min. Bake: 40 min. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min. + cooling
MAKES: 8 servings

Ingredients

  • Pastry for double-crust pie (9 inches)
  • 1 can (21 ounces) cherry pie filling
  • 2 cups fresh or frozen cranberries, thawed
  • 3/4 cup sugar
  • 1/2 cup chopped walnuts
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 2 tablespoons butter
  • 1 teaspoon 2% milk
  • 1 tablespoon coarse sugar

Nutritional Facts

1 piece equals 498 calories, 22 g fat (8 g saturated fat), 18 mg cholesterol, 235 mg sodium, 73 g carbohydrate, 2 g fiber, 4 g protein.

Directions

  1. Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of plate. In a large bowl, combine the pie filling, cranberries, sugar, walnuts, cornstarch, vanilla, cinnamon and allspice. Spoon into crust. Dot with butter.
  2. Roll out remaining pastry to fit top of pie. Cut vents using decorative cookie cutters. Place pastry over filling; trim, seal and flute edges. Brush with milk; sprinkle with coarse sugar.
  3. Bake at 375° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary. Cool on a wire rack. Yield: 8 servings.
Originally published as Cranberry-Cherry Nut Pie in Simple & Delicious October/November 2010, p53

Nutritional Facts

1 piece equals 498 calories, 22 g fat (8 g saturated fat), 18 mg cholesterol, 235 mg sodium, 73 g carbohydrate, 2 g fiber, 4 g protein.

Reviews for Cranberry-Cherry Nut Pie

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Dec. 2, 2014

"One of the best pies I've made. Easy to make"

MY REVIEW
Reviewed Dec. 20, 2012

"This is an excellent tasting pie. Everyone that tries it loves. A favorite of mine, the only thing I do differently is use Pillsbury rolled pie dough. I make it using the star cutouts too ... very festive!"

MY REVIEW
Reviewed Dec. 12, 2011

"I made this with an extra cup of cranberries and left out the nuts. Also made a crumb topping instead of the crust suggested, using

1/2 cup sugar, 1/3 cup margarine and 3/4 cup flour. It was wonderful and gone fast!!!"

MY REVIEW
Reviewed Nov. 29, 2011

"Everyone thought this was the best recipe they ever tasted in a pie...great combination. I left out the nuts for my allergic friends and they gobbled it up! Will definitely make this a new tradition!"

MY REVIEW
Reviewed Nov. 28, 2011

"Really yummy. Everyone loved it because it had the little tartness from the cranberries and the crunch of the nuts (which I toasted first)"

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