RICH WALNUT, PECAN, ALMOND AND CRANBERRY PIE

RICH WALNUT, PECAN, ALMOND AND CRANBERRY PIE image

Yield 8 servings

Number Of Ingredients 20

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No-roll Pie Crust:
2 cups all-purpose flour
1 cup sugar
1 teaspoon pure vanilla extract
2 teaspoons finely-grated lemon or lime zest
1/2 teaspoon salt
1 cup (1 stick) chilled unsalted butter, or 1/2 cup butter and 1/2 cup Crisco, cut into chunks
Filling:
1/2 cup coarsely chopped walnuts
1/2 cup coarsely chopped pecans
1/2 cup sliced almonds
3/4 cup firmly packed dark brown sugar
1/2 cup light corn syrup
1/4 cup plus 2 tablespoons (3/4 stick) unsalted butter, melted
3 large eggs, room temperature
2 tablespoons unsulfured (light) molasses
1 teaspoon vanilla extract
1/4 teaspoon salt
1-1/2 cups fresh or frozen and thawed cranberries (about 6 ounces)
Garnish: Whipped cream or vanilla ice cream

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.