CRANBERRY DOUBLE-NUT PIE

Cranberry Double-Nut Pie image

This has to be on our holiday table or there'd be lots of unhappy campers. Tart cranberries provide delicious contrast to the rich, sweet, nutty filling.-Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 10

Previous Next

Ingredients

Pastry for single-crust pie (9 inches)
3 large eggs
3/4 cup packed brown sugar
1/2 cup light corn syrup
1/3 cup butter, melted
2 tablespoons molasses
1/4 teaspoon salt
1-1/2 cups fresh or frozen cranberries, thawed
3/4 cup coarsely chopped walnuts, toasted
3/4 cup coarsely chopped pecans, toasted

Steps:

Preheat oven to 350°. 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., In a large bowl, whisk eggs, brown sugar, corn syrup, butter, molasses and salt; stir in cranberries, walnuts and pecans. Pour into pastry. , Bake 45-50 minutes or until set. Cool on a wire rack.

Nutrition Facts : Calories 573 calories, Fat 36g fat (14g saturated fat), Cholesterol 129mg cholesterol, Sodium 332mg sodium, Carbohydrate 60g carbohydrate (30g sugars, Fiber 3g fiber), Protein 7g protein.