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Walnut-Cranberry Pie

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.
  • Total Time
    Prep: 30 min. Bake: 30 min. + cooling
  • Makes
    8 servings

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 zest
  • 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 crust; trim to 1 in. beyond edge of plate. Set remaining pastry aside. Refrigerate until ready to fill.
  • In a large saucepan, combine cornstarch and water until smooth. Stir in the sugar, corn syrup and lemon zest; 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. Cool completely. Pour into crust.
  • Roll out remaining pastry; make a lattice or decorative crust. Seal or flute edges. Bake at 425° for 30-40 minutes or until filling is bubbly and crust is golden brown. Cool on a wire rack.
Nutrition Facts
1 piece: 523 calories, 22g fat (8g saturated fat), 18mg cholesterol, 241mg sodium, 83g carbohydrate (36g sugars, 3g fiber), 4g protein.

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