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Cranberry Double-Nut Pie

 Cranberry Double-Nut Pie
This has to be on our holiday table or there'd be lots of unhappy campers. Tart cranberries provide delicious contrast to the rich, sweet, nutty 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.