Show Subscription Form




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

Cranberry Nut Pie Recipe

Publisher Photo
Our holiday family gatherings wouldn't be the same without this wonderful pie my daughter-in-law first served many years ago.
TOTAL TIME: Prep: 15 min. Bake: 40 min. + cooling
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. Bake: 40 min. + cooling
MAKES: 6-8 servings

Ingredients

  • Pastry for single-crust pie (9 inches)
  • 1 package (12 ounces) fresh cranberries, halved
  • 1/2 cup packed brown sugar
  • 1/2 cup chopped walnuts
  • 3 tablespoons butter, melted
  • TOPPING:
  • 3/4 cup sugar
  • 2 eggs
  • 1/2 cup butter, melted
  • 3/4 cup all-purpose flour
  • Whipped cream, optional

Nutritional Facts

1 serving (1 slice) equals 512 calories, 28 g fat (13 g saturated fat), 100 mg cholesterol, 281 mg sodium, 61 g carbohydrate, 2 g fiber, 6 g protein.

Directions

  1. Line a 9-in. pie plate with pastry; trim and flute edges. Sprinkle cranberries into crust. Combine the brown sugar, walnuts and butter; sprinkle over the cranberries.
  2. For topping, combine the sugar, eggs and butter in a bowl. Gradually add flour. Pour over nut mixture. Bake at 350° for 40-45 minutes or until filling is bubbly and topping is golden brown. Cool on a wire rack. Garnish with whipped cream if desired. Yield: 6-8 servings.
Originally published as Cranberry Nut Pie in Country October/November 2004, p51

Nutritional Facts

1 serving (1 slice) equals 512 calories, 28 g fat (13 g saturated fat), 100 mg cholesterol, 281 mg sodium, 61 g carbohydrate, 2 g fiber, 6 g protein.

Reviews for Cranberry Nut Pie

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Nov. 16, 2013

This one is a keeper. Nice tart berries with a sweet topping.

MY REVIEW
Reviewed Nov. 20, 2012

I've made this pie at least 5 times now. It's become a requested favorite. I admit I use pecans instead of walnuts though...

The combination of sweet and tart makes people remember it with a smile.

This will be my Thanksgiving and Christmas pie contribution from now on.

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT