Cranberry and Walnut Pie

Contributed By: Parker


Dough for single-crust pie
1-1/2 cups fresh or frozen cranberries
1/4 cup packed brown sugar
1/4 cup chopped walnuts
1 large egg
1/2 cup sugar
1/2 cup all-purpose flour
1/3 cup butter, melted
Vanilla ice cream


1. Preheat oven to 375°. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge.
2. Spread cranberries evenly into crust; sprinkle with brown sugar and walnuts. In a bowl, beat egg on high speed until thick and pale yellow, about 5 minutes. Gradually beat in sugar. Beat in flour and melted butter (mixture will be thick). Spoon over cranberries, spreading evenly.
3. Bake on a lower oven rack until crust is golden brown, 40 to 45 minutes. Cover pie loosely with foil during the last 10 to 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack. Serve warm with ice cream.

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5/5 Rating
This recipe was used for years by the ladies of the former First Baptist Church of Warrens who baked hundreds of cranberry pies and served slices to visitors during the Warrens Cranberry Festival.
TOTAL TIME: Prep: 20 min. Bake: 40 min.
YIELD: 8 servings
Nutrition Facts
1 piece: 384 calories, 22g fat (13g saturated fat), 74mg cholesterol, 227mg sodium, 43g carbohydrate (21g sugars, 2g fiber), 4g protein.

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