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Walnut-Cranberry Lattice Pie

 Walnut-Cranberry Lattice Pie
After this ruby-red pie got rave reviews on Thanksgiving, I was happy to bake it again for Christmas dinner. The naturally tart cranberries are perfectly sweetened and accented with walnuts, raisins and lemon.
6-8 ServingsPrep: 30 min. Bake: 30 min. + cooling


  • Pastry for double-crust pie (9 inches)
  • 1 tablespoon cornstarch
  • 1/4 cup water
  • 3/4 cup sugar
  • 3/4 cup light corn syrup
  • 1 teaspoon grated lemon peel
  • 1 package (12 ounces) fresh or frozen cranberries
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts
  • 2 tablespoons butter


  • Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge
  • of plate. Set remaining pastry aside.
  • In a large saucepan, combine cornstarch and water until smooth. Stir
  • in the sugar, corn syrup and lemon peel; bring to a boil over medium
  • heat. Add cranberries and raisins; cook and stir for 4-6 minutes or
  • until the berries pop. Remove from the heat; stir in walnuts and
  • butter. Pour into crust.
  • Roll out remaining pastry; make a lattice crust. Seal and flute
  • edges. Bake at 425° for 30-40 minutes or until filling is bubbly
  • and crust is golden brown. Cool on a wire rack. Yield: 6-8 servings.