Walnut-Cranberry Pie

Total Time

Prep: 30 min. Bake: 30 min. + cooling


8 servings

Updated: Nov. 08, 2023
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. —Shirley Glaab, Hattiesburg, Mississippi
Walnut-Cranberry Pie Recipe photo by Taste of Home


  • Dough for double-crust pie
  • 1 tablespoon cornstarch
  • 1/4 cup water
  • 3/4 cup sugar
  • 3/4 cup light corn syrup
  • 1 teaspoon grated lemon zest
  • 1 package (12 ounces) fresh or frozen cranberries
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts
  • 2 tablespoons butter
  • Optional: Egg wash and coarse sugar


  1. Preheat oven to 425°. On a lightly floured surface, roll half of dough to fit a 9-in. pie plate; trim to 1/2 in. beyond rim of plate. Refrigerate crust and remaining dough until ready to fill.
  2. In a large saucepan, combine cornstarch and water until smooth. Stir in sugar, corn syrup and lemon zest; bring to a boil over medium heat. Add cranberries and raisins; cook and stir until berries pop, 4-6 minutes. Remove from the heat; stir in walnuts and butter. Cool completely. Pour into crust.
  3. Roll remaining dough to 1/8-in.-thick circle; make a lattice or decorative crust. Seal and flute edge. If desired, brush with egg wash and sprinkle with coarse sugar. Bake until filling is bubbly and crust is golden brown, 30-40 minutes. Cool on a wire rack.
Dough 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. Shape each into a disk; wrap and refrigerate 1 hour.

Nutrition Facts

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