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Cranberry Nut Pie

 Cranberry Nut Pie
Our holiday family gatherings wouldn't be the same without this wonderful pie my daughter-in-law first served many years ago.
6-8 ServingsPrep: 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 King Arthur Unbleached 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.
Nutritional Facts: 1 serving (1 slice) equals 512 calories,

2 of 2

Cranberry Nut Pie (continued)

Nutritional Facts: 28 g fat (13 g saturated fat), 100 mg cholesterol, 281 mg sodium, 61 g carbohydrate, 2 g fiber, 6 g protein.