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Cranberry Walnut Pie

 Cranberry Walnut Pie
Here’s a wonderful dessert for Christmas or Thanksgiving. With ruby-red color and a golden lattice crust, this pie looks as good as it tastes. —Diane Everett, Dunkirk, New York
8 ServingsPrep: 20 min. Bake: 50 min. + cooling


  • 1 package (12 ounces) fresh or frozen cranberries, thawed
  • 1-1/2 cups packed brown sugar
  • 1 cup chopped walnuts
  • 1/4 cup butter, melted
  • 4-1/2 teaspoons all-purpose flour
  • 2 teaspoons grated orange peel
  • Dash salt
  • Pastry for double-crust pie (9 inches)


  • Preheat oven to 375°. Place cranberries in a food processor;
  • cover and process until finely chopped. Transfer to a large bowl;
  • stir in brown sugar, walnuts, melted butter, flour, orange peel and
  • salt.
  • On a lightly floured surface, roll one half of 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. Add filling.
  • Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide
  • strips. Arrange over filling in a lattice pattern. Trim and seal
  • strips to edge of bottom pastry; flute edge. Cover edges loosely
  • with foil.
  • Bake 30 minutes. Remove foil; bake 20-25 minutes or until crust is
  • golden brown and filling is bubbly. Cool on a wire rack. Yield: 8
  • servings.

2 of 2

Cranberry Walnut Pie (continued)

Pastry for double-crust pie (9 inches): Combine 2-1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Divide dough in half and shape into disks; wrap in plastic wrap and refrigerate 1 hour.
Nutritional Facts: 1 piece equals 672 calories, 38 g fat (19 g saturated fat), 75 mg cholesterol, 391 mg sodium, 79 g carbohydrate, 4 g fiber, 7 g protein.