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Cranberry Walnut Pie

Total Time

Prep: 20 min. Bake: 50 min. + cooling

Makes

8 servings

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
Cranberry Walnut Pie Recipe photo by Taste of Home

Ingredients

  • 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 zest
  • Dash salt
  • Pastry for double-crust pie (9 inches)

Directions

  1. 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 zest and salt.
  2. On a lightly floured surface, roll 1 half of pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate. Add filling.
  3. 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 crust; flute edge. Cover edges loosely with foil.
  4. Bake 30 minutes. Remove foil; bake 20-25 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Test Kitchen tips
  • Give your pie a little sparkle by sprinkling coarse sugar on the top crust before baking. To help it stick, brush it with beaten egg first.
  • 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.
  • Nutrition Facts

    1 piece: 672 calories, 38g fat (19g saturated fat), 75mg cholesterol, 391mg sodium, 79g carbohydrate (43g sugars, 4g fiber), 7g protein.

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