CRANBERRY AND WALNUT PIE
This recipe was used for years by the ladies of the former First Baptist Church of Warrens who baked hundreds of cranberry pies and served slices to visitors during the Warrens Cranberry Festival. -June Potter Warrens, WI
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge., Spread cranberries evenly into crust; sprinkle with brown sugar and walnuts. In a bowl, beat egg on high speed until thick and pale yellow, about 5 minutes. Gradually beat in sugar. Beat in flour and melted butter (mixture will be thick). Spoon over cranberries, spreading evenly., Bake on a lower oven rack until crust is golden brown, 40-45 minutes. Cover pie loosely with foil during the last 10-15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack. Serve warm with ice cream.
Nutrition Facts : Calories 384 calories, Fat 22g fat (13g saturated fat), Cholesterol 74mg cholesterol, Sodium 227mg sodium, Carbohydrate 43g carbohydrate (21g sugars, Fiber 2g fiber), Protein 4g protein.
APRICOT, CRANBERRY AND WALNUT PIE
Provided by Elinor Klavins
Categories Berry Fruit Nut Dessert Bake Thanksgiving Cranberry Apricot Walnut Fall Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Position rack in center of oven and preheat to 375°F. Whisk brown sugar, eggs and vanilla extract in large bowl to blend. Whisk in cream, melted butter, cinnamon and salt. Stir in chopped walnuts, apricot pieces and 1 cup cranberries.
- Transfer filling to prepared crust. Bake until filling is set and crust is golden, tenting pie with foil if crust browns too quickly, about 1 hour. Transfer pie to rack; cool pie completely. (Can be prepared 1 day ahead. Cover pie and store at room temperature.)
- Garnish pie with additional dried apricots, cranberries and walnuts. Serve pie at room temperature.
RICH WALNUT, PECAN, ALMOND AND CRANBERRY PIE
Steps:
- Preheat oven to 400 degrees. Place flour, sugar, vanilla, lime zest and salt in a food processor. Start the processor and through the feed tube add the pieces, one at a time. Process until a ball of dough forms on top of the blade. Remove from machine. Pick up chunks of the dough and press them into a well-greased 9-inch glass pie plate. Smooth the pieces together with your fingertips and bring the rim up a little higher than the pan edge. Flute or scallop it, cover and chill thoroughly. Meanwhile, combine walnuts, pecans and almonds on cookie sheet. Place sheet in the oven and toast about 5 minutes or until golden and crisp. Cool. Dock the chilled crust all over with the tines of a fork and bake 12 to 15 minutes or until pastry is just set. In a bowl, combine and whisk together the brown sugar, corn syrup, butter, eggs, molasses, vanilla extract and salt. Stir in the toasted nuts and the cranberries. Pour filing into prepared crust and bake until is set in the center, about 45 minutes. Cool pie on a rack completely before serving. Top each with whipped cream or vanilla ice cream.
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