WALNUT-CRANBERRY PIE

Walnut-Cranberry Pie image

After this ruby red pie got rave reviews on Thanksgiving, I was happy to bake it again for Christmas dinner. The naturally tart cranberries are perfectly sweetened and accented with walnuts, raisins and lemon. -Shirley Glaab, Hattiesburg, Mississippi

Provided by Taste of Home

Time 1h

Yield 8 servings.

Number Of Ingredients 10

Ingredients

Pastry for double-crust pie (9 inches)
1 tablespoon cornstarch
1/4 cup water
3/4 cup sugar
3/4 cup light corn syrup
1 teaspoon grated lemon zest
1 package (12 ounces) fresh or frozen cranberries
1/2 cup raisins
1/2 cup chopped walnuts
2 tablespoons butter

Steps:

On a floured surface, roll half the dough to fit a 9-in. pie plate; trim to 1 in. beyond rim of plate. Set remaining dough aside. Refrigerate both until ready to fill., In a large saucepan, combine cornstarch and water until smooth. Stir in the sugar, corn syrup and lemon zest; bring to a boil over medium heat. Add cranberries and raisins; cook and stir for 4-6 minutes or until the berries pop. Remove from the heat; stir in walnuts and butter. Cool completely. Pour into crust. , Roll out remaining pastry; make a lattice or decorative crust. Seal or flute edges. Bake at 425° for 30-40 minutes or until filling is bubbly and crust is golden brown. Cool on a wire rack.

Nutrition Facts : Calories 523 calories, Fat 22g fat (8g saturated fat), Cholesterol 18mg cholesterol, Sodium 241mg sodium, Carbohydrate 83g carbohydrate (36g sugars, Fiber 3g fiber), Protein 4g protein.