Cranberry and Walnut Pie
This recipe was used for years by the ladies of the former First Baptist Church of Warrens who baked hundreds of cranberry pies and served slices to visitors during the Warrens Cranberry Festival. —June Potter Warrens, WI
Total TimePrep: 20 min. Bake: 40 min.
- Pastry for single-crust pie (9 inches)
- 1-1/2 cups fresh or frozen cranberries
- 1/4 cup packed brown sugar
- 1/4 cup chopped walnuts
- 1 large egg
- 1/2 cup sugar
- 1/2 cup all-purpose flour
- 1/3 cup butter, melted
- Vanilla ice cream
- Preheat oven to 375°. On a lightly floured surface, roll 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; 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 top becomes too dark.) Cool on a wire rack. Serve warm with ice cream.
Pastry for single-crust pie (9 inches): 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. Wrap in plastic and refrigerate 1 hour.
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.
Test Kitchen Tips
Nutrition Facts1 piece: 384 calories, 22g fat (13g saturated fat), 74mg cholesterol, 227mg sodium, 43g carbohydrate (21g sugars, 2g fiber), 4g protein.
Originally published as Cranberry Walnut Pie in Country Woman October/November 2017