Cranberry Nut Pie Recipe

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

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5 2 2
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Our holiday family gatherings wouldn't be the same without this wonderful pie my daughter-in-law first served many years ago.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + cooling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + cooling

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

Directions

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.
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 piece: 512 calories, 28g fat (13g saturated fat), 100mg cholesterol, 281mg sodium, 61g carbohydrate (36g sugars, 2g fiber), 6g protein.

  • 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
  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

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Reviews forCranberry Nut Pie

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MY REVIEW
gail ann User ID: 1230878 153418
Reviewed Nov. 16, 2013

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

MY REVIEW
Moon Shadow User ID: 6985861 132219
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."

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