The ladies of the former First Baptist Church of Warrens baked hundreds of cranberry pies and served slices to visitors during the Warrens Cranberry Festival. This was the recipe they used for years. —June Potter, Warrens, Wisconsin
Cranberry and Walnut Pie Recipe photo by Taste of Home
Preheat oven to 375°. On a lightly floured surface, roll 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; flute edge.
Spread cranberries evenly into crust; sprinkle with brown sugar and walnuts. In a bowl, beat egg on high speed until thick and pale yellow, about 5 minutes. Gradually beat in sugar. Beat in flour and melted butter (mixture will be thick). Spoon over cranberries, spreading evenly.
Bake on a lower oven rack until crust is golden brown, 40-45 minutes. Cover pie loosely with foil during the last 10-15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack. Serve warm with ice cream.
Test Kitchen Tips
Before using, pick through cranberries to remove any stems and soft berries. Rinse in cold water and drain well before measuring.
Love chocolate? Add some mini chocolate chips to the walnut topping.
Dough for single-crust pie
Dough for single-crust pie: Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.