Tuesday, December 4, 2012

Cranberry Walnut Pie


I like to think of this pie as the Midwest's answer to the South's pecan pie.  It's less sticky and gooey and has a nice tartness from the cranberries.  It's a great pie to serve at Thanksgiving.  Try it with a bit of whipped cream or vanilla ice cream.


Cranberry Walnut Pie
From Cooking Light
8 servings

1 prepared pie crust (I use Pillsbury "Just Unroll" Pie Crust from the refrigerated dough section)
3/4 cup brown sugar
2 large eggs
3/4 cup maple syrup
1 Tblsp unsalted butter, melted
1 tsp vanilla extract
1/4 tsp salt
2 cups walnuts, chopped
1 cup fresh cranberries, coarsely chopped

Position rack in bottom third of oven and preheat to 400 degrees.  Butter a 9" pie dish and fit the pie crust to it, crimping the edges.  Freeze for 15 minutes.

Beat sugar and eggs in a large bowl to blend.  Whisk in maple syrup, butter, vanilla and salt.  Stir in walnuts and cranberries. Pour filling into prepared crust.

Bake pie 10 minutes. Reduce oven temperature to 350 degrees.  Bake until filling is set, about 35 minutes longer.  Transfer pie to rack and cool completely.  (Can be prepared 8 hours ahead. Let stand at room temperature.)

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