Cranberry Walnut Pie

Name: Cranberry Walnut Pie
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8 servings
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 zest; Dash salt; Pastry for double-crust pie (9 inches)

Total Time Prep: 20 min. Bake: 50 min. + cooling

Yield 8 servings

Test Kitchen Approved

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

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 zest
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 zest and salt.
On a lightly floured surface, roll 1 half of pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust 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 crust; 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.

Nutrition Facts

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

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

Recipe Creator