Cranberry Walnut Pie

Name: Cranberry Walnut Pie
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8 servings
Ingredients: 1 package (12 ounces) fresh or frozen cranberries, thawed; 1-1/2 cups packed brown sugar; 1 cup chopped walnuts; 1/4 cup butter, melted; 4-1/2 teaspoons all-purpose flour; 2 teaspoons grated orange zest; Dash salt; Pastry for double-crust pie (9 inches)

TEST KITCHEN APPROVED

3 Reviews

Total Time:Prep: 20 min. Bake: 50 min. + cooling

By Taste Of Home Editorial Team

Recipe by Diane Everett

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Nov. 15, 2022

Here’s a wonderful dessert for Christmas or Thanksgiving. With ruby-red color and a golden lattice crust, this pie looks as good as it tastes. —Diane Everett, Dunkirk, New York

Test Kitchen tips

Give your pie a little sparkle by sprinkling coarse sugar on the top crust before baking. To help it stick, brush it with beaten egg first.

Pastry for double-crust pie (9 inches): Combine 2-1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Divide dough in half and shape into disks; wrap in plastic wrap and refrigerate 1 hour. To add a little sparkle to pie crusts, brush with an egg wash and sprinkle with coarse sugar before baking.

TEST KITCHEN APPROVED

Cranberry Walnut Pie

3 Reviews Add your review

Yield:8 servings

Prep:20 min

Cook:50 min

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Ingredients

1 package (12 ounces) fresh or frozen cranberries, thawed
1-1/2 cups packed brown sugar
1 cup chopped walnuts
1/4 cup butter, melted
4-1/2 teaspoons all-purpose flour
2 teaspoons grated orange zest
Dash salt
Pastry for double-crust pie (9 inches)

Text Ingredients

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Directions

1
Preheat oven to 375°. Place cranberries in a food processor; cover and process until finely chopped. Transfer to a large bowl; stir in brown sugar, walnuts, melted butter, flour, orange zest and salt.

2
On a lightly floured surface, roll 1 half of pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate. Add filling.
3
Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Cover edges loosely with foil.
4
Bake 30 minutes. Remove foil; bake 20-25 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.