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Cranberry Double-Nut Pie

 Cranberry Double-Nut Pie
This has to be on the winter holiday table or they'll be groans. Another pie crust may be used instead the no-roll pie one, but either way bake it blind. Tart cranberries provide delicious contrast to the rich nut filling.—Lily Julow, Gainesville, Florida
8 ServingsPrep: 20 min. Bake: 45 min. + cooling


  • Pastry for single-crust pie (9 inches)
  • 3 eggs
  • 3/4 cup packed brown sugar
  • 1/2 cup light corn syrup
  • 1/3 cup butter, melted
  • 2 tablespoons molasses
  • 1/4 teaspoon salt
  • 1-1/2 cups fresh or frozen cranberries, thawed
  • 3/4 cup coarsely chopped walnuts, toasted
  • 3/4 cup coarsely chopped pecans, toasted


  • Preheat oven to 350°. 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.
  • In a large bowl, whisk eggs, brown sugar, corn syrup, butter,
  • molasses and salt; stir in cranberries, walnuts and pecans. Pour
  • into pastry.
  • Bake 45-50 minutes or until set. Cool on a wire rack. 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

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Cranberry Double-Nut Pie (continued)

Editor's Note: and refrigerate 1 hour. Editor's Note: To toast nuts, spread in a 15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until lightly browned, stirring occasionally. Or, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.
Nutritional Facts: 1 piece equals 573 calories, 36 g fat (14 g saturated fat), 129 mg cholesterol, 332 mg sodium, 60 g carbohydrate, 3 g fiber, 7 g protein.