Walnut-Cranberry Lattice Pie Recipe

5 1
Walnut-Cranberry Lattice Pie Recipe
Walnut-Cranberry Lattice Pie Recipe photo by Taste of Home
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Walnut-Cranberry Lattice Pie Recipe

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5 1
Publisher Photo
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.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min. + cooling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min. + cooling

Ingredients

  • 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

Directions

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.
Originally published as Walnut-Cranberry Lattice Pie in Country Woman Christmas Annual 2007, p46

Nutritional Facts

1 piece: 523 calories, 22g fat (8g saturated fat), 18mg cholesterol, 241mg sodium, 83g carbohydrate (36g sugars, 3g fiber), 4g protein.

  • 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
  1. Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of plate. Set remaining pastry aside.
  2. 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.
  3. 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.
Originally published as Walnut-Cranberry Lattice Pie in Country Woman Christmas Annual 2007, p46

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