Cranberry Walnut Pie Recipe

4.5 3 3
Cranberry Walnut Pie Recipe
Cranberry Walnut Pie Recipe photo by Taste of Home
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Cranberry Walnut Pie Recipe

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4.5 3 3
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min. + cooling

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

Directions

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 peel and salt.
On a lightly floured surface, roll one half of 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. Add filling.
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 pastry; flute edge. Cover edges loosely with foil.
Bake 30 minutes. Remove foil; bake 20-25 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 8 servings.

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.
  • Originally published as Cranberry Walnut Pie in Country Woman Christmas Annual 2011, p46

    Nutritional Facts

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

    • 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 peel
    • Dash salt
    • Pastry for double-crust pie (9 inches)
    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 peel and salt.
    2. On a lightly floured surface, roll one half of 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. 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 pastry; 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. Yield: 8 servings.

    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.
  • Originally published as Cranberry Walnut Pie in Country Woman Christmas Annual 2011, p46

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    Reviews forCranberry Walnut Pie

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    MY REVIEW
    juicyfruit007 User ID: 1404522 232763
    Reviewed Sep. 12, 2015

    "Good. Sweet!"

    MY REVIEW
    shawnba User ID: 2581969 228930
    Reviewed Jul. 4, 2015

    "So delicious and different. This was a hit at my pie party. I have given out the recipe many times!!"

    MY REVIEW
    SSAndes User ID: 6364335 126875
    Reviewed Apr. 4, 2013

    "WOW! Great pie and the flavors blend beautiful! I made this for Easter dinner (had cranberries frozen from December). You definitely want to use "brown" sugar and not white. Would recommend this pie highly!"

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