Cranberry Walnut Pie
Cranberry Walnut Pie is a sweet, tart, and nutty pie that's a showstopping dessert for the holidays! Savor this pie as is, or top it with a scoop of vanilla ice cream for a treat you won't forget!
Servings: 1 pie
Calories: 2352kcal
Ingredients
- One 9-inch pie crust store-bought or homemade
- 1 cup brown sugar
- 4 Tbs unsalted butter melted
- 1/4 cup corn syrup
- 2 eggs beaten
- 1 tsp vanilla
- 1/4 tsp salt
- 12 ounces fresh cranberries
- 3/4 cup walnut pieces
Instructions
- Preheat oven to 450 degrees F.
- Plate the pie crust into a pie plate and add edge decoration if desired.
- Pyrex has been around for years and I use their pie platesbecause they are safe to use in the oven, microwave, refrigerator, freezer, and dishwasher. They are non-porous so they won't absorb odors or flavors.
- Place a piece of tin foil over the crust (gently forming the foil to match the crust shape) and use pie weights of dried beans to weight down the foil.
- Bake for 10 mins. Remove from the oven and once cool enough to handle, remove the weights and foil. Set aside. Reduce oven heat to 350 degrees F.
- In a large mixing bowl, beat together brown sugar, butter, corn syrup, eggs, vanilla, and salt until smooth and combined.
- Stir in the cranberries and walnuts.
- Pour the pie filling into the par-baked pie crust and spread into and even layer.
- Bake for 45 minutes or until the crust is golden and the filling has puffed up a bit and is golden as well.
- Carefully remove from the oven. Allow pie to cool to room temperature on a cooling rack before serving.
Notes
If you want to up the flavor in this pie even more, you can add 2 tablespoons of orange zest to the pie filling.
Nutrition
Calories: 2352kcal | Carbohydrates: 335g | Protein: 26g | Fat: 112g | Saturated Fat: 37g | Cholesterol: 449mg | Sodium: 835mg | Potassium: 1090mg | Fiber: 21g | Sugar: 295g | Vitamin A: 2100IU | Vitamin C: 46.4mg | Calcium: 370mg | Iron: 6.5mg