Horn of Plenty Pie Recipe
Horn of Plenty Pie Recipe photo by Taste of Home

Horn of Plenty Pie Recipe

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I've been making this pie for 24 years, especially during the holidays. Since we live on Cape Cod, we have plenty of access to abandoned cranberry bogs.
TOTAL TIME: Prep: 40 min. Bake: 20 min.
MAKES:6-8 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 40 min. Bake: 20 min.
MAKES: 6-8 servings


  • 1-1/2 cups sugar
  • 1/3 cup water
  • 3 cups fresh or frozen cranberries
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts
  • 1/2 cup chopped peeled tart apple
  • 1 tablespoon butter
  • Pinch salt
  • 1 unpricked pastry shell (9 inches), baked
  • 3 egg whites
  • 6 tablespoons brown sugar

Nutritional Facts

1 serving (1 slice) equals 419 calories, 13 g fat (4 g saturated fat), 9 mg cholesterol, 159 mg sodium, 74 g carbohydrate, 2 g fiber, 5 g protein.


  1. In a large saucepan, bring sugar and water to a boil. Add the cranberries, raisins, walnuts and apple; cover and simmer for 15 minutes and berries have popped, stirring occasionally. Stir in butter and salt. Spoon into pie shell.
  2. In a large bowl, beat egg whites until stiff peaks form; gradually beat in brown sugar, 1 tablespoon at a time. Pour over hot filling, sealing to edges of pastry.
  3. Bake at 325° for 20 minutes or until golden brown. Cool completely. Store in the refrigerator. Yield: 6-8 servings.
Originally published as Horn of Plenty Pie in Country December/January 1998, p49

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Reviewed Sep. 5, 2012

"I love this pie. This is my most favorite. I had lost the recipe and have been searching under "cranberry" I didn't know it was called "Horn of Plenty". Finally after 2 years, I can have my pie again."

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