Best Three Nut Pie With Cranberries Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CRANBERRY NUT PIE



Cranberry Nut Pie image

This pie has become a holiday tradition for us. It has a nice tangy/sweet taste, and it is great with whipped cream. It's also pretty easy as pies go.

Provided by Shaye

Categories     Pie

Time 1h

Yield 1 pie, 10 serving(s)

Number Of Ingredients 10

1 (9 inch) pie shells
4 cups cranberries (fresh or thawed)
1/2 cup brown sugar (packed)
1/2 cup nuts (chopped)
3 tablespoons flour
1/2 teaspoon cinnamon
1 egg
1/2 cup sugar
1/2 cup flour
1/3 cup butter (melted)

Steps:

  • Preheat oven to 375°F.
  • Prepare pie crust in pie and crimp the edges.
  • In a large bowl combine cranberries, brown sugar, nuts, 3 T.
  • flour, and cinnamon.
  • Spoon cranberry mixture into pie shell.
  • Beat egg until thick.
  • Gradually add sugar and beat well.
  • Beat in 1/2 cup flour and butter.
  • Pour butter mixture over cranberry mixture in pie crust.
  • Cover crust edges with foil and bake for 20-25 minutes.
  • Remove foil and bake for 20-25 additional minutes.

Nutrition Facts : Calories 322.4, Fat 16.3, SaturatedFat 6, Cholesterol 37.4, Sodium 195.1, Carbohydrate 42, Fiber 3.3, Sugar 22.5, Protein 4

CRANBERRY NUT PIE



Cranberry Nut Pie image

A wonderfully delicious, quick dessert which is perfect for the holidays and throughout the year as well! Buy your cranberries in the fall and freeze several packages to use at a later date. Serve warm with a scoop of ice cream on top.

Provided by Patc88

Categories     Desserts     Pies     Fruit Pie Recipes     Cranberry Pie Recipes

Time 1h

Yield 6

Number Of Ingredients 7

1 ¼ cups fresh or frozen cranberries
¼ cup brown sugar
¼ cup chopped walnuts
1 egg
½ cup white sugar
½ cup all-purpose flour
⅓ cup melted butter

Steps:

  • Preheat oven to 325 degrees F (165 degrees C.)
  • Butter a 9 inch pie plate and layer cranberries on the bottom. Sprinkle with brown sugar and chopped walnuts.
  • In a large bowl, beat egg until thick. Gradually add sugar, beating until thoroughly blended. Stir in flour and melted butter. Blend well and pour over cranberries.
  • Bake in the preheated oven for 45 minutes, or until golden brown. Serve warm.

Nutrition Facts : Calories 280.5 calories, Carbohydrate 36.8 g, Cholesterol 58.1 mg, Fat 14.4 g, Fiber 1.5 g, Protein 3.1 g, SaturatedFat 7 g, Sodium 87.5 mg, Sugar 26.6 g

THREE-NUT PIE WITH CRANBERRIES



Three-Nut Pie with Cranberries image

Categories     Nut     Dessert     Bake     Thanksgiving     Cranberry     Almond     Pecan     Walnut     Fall     Molasses     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 12

1 Buttermilk Pie Crust Dough disk
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, room temperature
3 large eggs
2 tablespoons unsulfured (light) molasses
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups cranberries (about 6 ounces)

Steps:

  • Preheat oven to 400°F. Roll out pie crust disk on lightly floured surface to 13-inch-diameter round (about 1/8 inch thick). Roll up dough on rolling pin and transfer to 9-inch-diameter glass pie plate. Gently press into place. Trim edges of crust, leaving 3/4-inch overhang. Fold overhang under crust so that crust is flush with edge of pie pan. Crimp edges to make decorative border. Freeze crust until firm, about 15 minutes.
  • Line pie crust with foil, leaving 3-inch overhang. Fill foil with beans or pie weights. Fold extra foil gently over crust edges. Bake until crust is set, about 15 minutes. Remove foil and beans and continue baking until crust just begins to color, piercing with toothpick if crust bubbles, about 10 minutes. Cool. Maintain oven temperature.
  • Meanwhile, combine chopped walnuts, pecans and almonds on cookie sheet. Toast nuts until just golden, about 10 minutes. Cool.
  • Whisk brown sugar, light corn syrup, butter, eggs, molasses, vanilla extract and salt to blend in bowl. Stir in toasted nuts and cranberries. Pour filing into prepared crust. Bake until center of filling is set, about 45 minutes. Cool pie completely.

CRANBERRY NUT PIE



Cranberry Nut Pie image

This is a recipe I received from a friend several years ago. It is an easy recipe and our family and friends request it often. I freeze cranberrys when they are in season so that I am able to make it year around. I don't think you'll be disappointed with this pie if you like cranberrys!!

Provided by Colorado Lauralee

Categories     Dessert

Time 55m

Yield 6 serving(s)

Number Of Ingredients 8

1 1/2 cups raw cranberries, whole
1/2 cup brown sugar
1/4 cup chopped walnuts (or more)
1 egg, beaten
2/3 cup white sugar
1/2 cup flour
1/3 cup margarine, melted
1 (9 inch) unbaked pie shells

Steps:

  • Spread the berries on bottom of the pie shell.
  • Sprinkle brown sugar over the cranberrys, then sprinkle the nuts on.
  • Beat the egg, add white sugar, flour and melted margarine. Mix or whisk well and spread over the cranberrys, brown sugar and nuts.
  • Bake at 325* for about 45 minutes (I bake a little longer), until the topping is nicely browned, not dark brown.
  • Serve warm with ice cream or whipped topping. This is also good cold.

Nutrition Facts : Calories 489.8, Fat 24.2, SaturatedFat 4.8, Cholesterol 35.2, Sodium 293.5, Carbohydrate 65.4, Fiber 2.8, Sugar 41.1, Protein 4.9

CRANBERRY PECAN PIE



Cranberry Pecan Pie image

I first prepared this pie at Thanksgiving to share with my co-workers. It was such a success! Now I freeze cranberries while they are in season so that I can make it year-round. -Dawn Liet Hartman, Mifflinburg, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 14

6 tablespoons shortening
1-1/2 teaspoons buttermilk
2 tablespoons hot water
1 cup all-purpose flour
1/2 teaspoon salt
FILLING:
3 large eggs
1 cup light or dark corn syrup
2/3 cup sugar
1/4 cup butter, melted
1 teaspoon vanilla extract
2 cups fresh or frozen cranberries, thawed
1 cup chopped pecans
Sweetened whipped cream, optional

Steps:

  • Beat shortening and buttermilk until blended. Gradually add water, beating until light and fluffy. Beat in flour and salt. Shape into a disk. Wrap in plastic; refrigerate 4 hours or overnight. , Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edge., In a large bowl, whisk first 5 filling ingredients until blended. Stir in cranberries and pecans. Pour into crust., Bake on a lower oven rack 10 minutes. Reduce oven setting to 350°; bake until filling is almost set, 35-40 minutes. Cool completely on a wire rack. Refrigerate, covered, overnight before serving. If desired, serve with whipped cream.

Nutrition Facts : Calories 514 calories, Fat 27g fat (7g saturated fat), Cholesterol 85mg cholesterol, Sodium 250mg sodium, Carbohydrate 68g carbohydrate (52g sugars, Fiber 3g fiber), Protein 5g protein.

CITRUS CRANBERRY PIE



Citrus Cranberry Pie image

To showcase abundant fall cranberries, make this beautiful lattice-topped cranberry pie. A dollop of orange cream complements the slightly tart flavor. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 8 servings.

Number Of Ingredients 16

3-1/2 cups fresh or frozen cranberries
1 cup sugar
2 teaspoons grated lemon zest
1 teaspoon grated orange zest
1 small navel orange, peeled, sectioned and chopped
2 tablespoons butter, melted
2 tablespoons all-purpose flour
1/4 teaspoon salt
Pastry for double-crust pie
1 large egg, lightly beaten
Additional sugar
ORANGE CREAM:
1 cup heavy whipping cream
1 tablespoon sugar
2 teaspoons grated orange zest
1/2 teaspoon orange extract, optional

Steps:

  • Preheat oven to 450°. Toss together first 8 ingredients., On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Add filling., Roll remaining dough to a 1/8-in.-thick circle; cut into strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Brush lattice with egg; sprinkle with additional sugar. , Bake 10 minutes. Reduce oven setting to 350°; bake until golden brown, 40-45 minutes, covering edge with foil if crust is getting too dark. Cool completely on a wire rack; refrigerate until serving., Meanwhile, beat whipping cream until it begins to thicken. Add remaining ingredients; beat until soft peaks form. Refrigerate until serving. Serve with pie.

Nutrition Facts : Calories 515 calories, Fat 29g fat (15g saturated fat), Cholesterol 85mg cholesterol, Sodium 323mg sodium, Carbohydrate 62g carbohydrate (33g sugars, Fiber 2g fiber), Protein 4g protein.

CRUSTLESS CRANBERRY PIE



Crustless Cranberry Pie image

Light, super simple, and delicious dessert. Great with vanilla ice cream.

Provided by Jean

Categories     Desserts     Pies     Fruit Pie Recipes     Cranberry Pie Recipes

Time 55m

Yield 8

Number Of Ingredients 8

1 cup all-purpose flour
1 cup white sugar
¼ teaspoon salt
2 cups cranberries
½ cup chopped walnuts
½ cup butter, melted
2 eggs
1 teaspoon almond extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease one 9 inch pie pan.
  • Combine the flour, sugar, and salt. Stir in the cranberries and the walnuts, and toss to coat. Stir in the butter, beaten eggs, and almond extract. If you are using frozen cranberries, the mixture will be very thick. Spread the batter into the prepared pan.
  • Bake at 350 degrees F (175 degrees C) for 40 minutes, or until a wooden pick inserted near the center comes out clean. Serve warm with whipped cream or ice cream.

Nutrition Facts : Calories 335.2 calories, Carbohydrate 41.4 g, Cholesterol 77 mg, Fat 17.7 g, Fiber 2.2 g, Protein 4.5 g, SaturatedFat 8.2 g, Sodium 172.9 mg, Sugar 26.4 g

Related Topics