Cranberry Walnut Pie Recipe Martha Stewart Recipe For Chicken

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CRANBERRY WALNUT PIE



Cranberry Walnut Pie image

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

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 8

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)

Steps:

  • 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., 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., 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., Bake 30 minutes. Remove foil; bake 20-25 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Nutrition Facts : Calories 672 calories, Fat 38g fat (19g saturated fat), Cholesterol 75mg cholesterol, Sodium 391mg sodium, Carbohydrate 79g carbohydrate (43g sugars, Fiber 4g fiber), Protein 7g protein.

CRANBERRY AND WALNUT PIE



Cranberry and Walnut Pie image

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. -June Potter Warrens, WI

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings

Number Of Ingredients 9

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

Steps:

  • 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., 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., Bake on a lower oven rack until crust is golden brown, 40-45 minutes. Cover pie loosely with foil during the last 10-15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack. Serve warm with ice cream.

Nutrition Facts : Calories 384 calories, Fat 22g fat (13g saturated fat), Cholesterol 74mg cholesterol, Sodium 227mg sodium, Carbohydrate 43g carbohydrate (21g sugars, Fiber 2g fiber), Protein 4g protein.

CHICKEN A LA CRANBERRY



Chicken a la Cranberry image

For this riff on the French bistro classic duck a l'orange, chicken legs are seared to golden-brown perfection before being roasted with leftover cranberry sauce enlivened with shallots, sherry vinegar, and chicken broth. The result is a simple yet luxurious sweet-and-sour dish fit for a fancy dinner party but also quick enough for a weeknight supper.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 45m

Number Of Ingredients 7

4 whole chicken legs (about 2 1/2 pounds), patted dry
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
2 shallots, minced (1/2 cup)
2 tablespoons sherry vinegar
1 cup Classic Cranberry Sauce or store-bought cranberry sauce
1/2 cup homemade or store-bought low-sodium chicken broth

Steps:

  • Preheat oven to 375 degrees. Season chicken with salt and pepper. Heat a large ovenproof skillet over medium-high; swirl in oil. Add chicken in a single layer, skin-sides down. Cook, flipping once, until browned on both sides, 8 to 10 minutes. Transfer to a plate.
  • Remove all but 2 tablespoons fat from skillet; reduce heat to medium. Add shallots and cook until softened, about 2 minutes. Add vinegar and boil 30 seconds. Add cranberry sauce and broth; simmer until reduced and thickened slightly, 2 to 3 minutes. Return chicken, skin-sides up, and any accumulated juices to skillet. Spoon enough of cranberry mixture over each leg to coat.
  • Transfer to oven and roast until a thermometer inserted into thickest parts of chicken (nearest but not touching bones) registers 165 degrees, 20 to 25 minutes. Spoon remaining cranberry mixture evenly over chicken; serve.

NUT-CRUSTED CRANBERRY TART



Nut-Crusted Cranberry Tart image

A touch of cognac really brings out the flavor of the cranberries in this fall-friendly tart. Martha made this recipe on episode 701 of Martha Bakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 8-by-11-inch tart

Number Of Ingredients 7

2 envelopes (1/4 ounce each) unflavored gelatin
1/2 cup cold water
6 cups fresh cranberries
1 3/4 cups to 2 cups sugar, to taste
1 cup red currant jelly
2 tablespoons cognac
Perfect Nut Crust

Steps:

  • Sprinkle gelatin over water in a small bowl; let stand until softened, about 5 minutes.
  • Combine cranberries, sugar, jelly, and cognac in a saucepan and cook over low heat until cranberries are soft but not bursting, 12 to 15 minutes. Do not overcook or the mixture will become too watery. Remove from heat and let cool slightly. Stir in gelatin mixture and let cool completely.
  • Pour cranberry filling into cooled tart shell and chill for at least 1 hour before serving.

CLASSIC CHICKEN POTPIE



Classic Chicken Potpie image

A buttery crust is always a winner, but when it comes to potpie, it's what's inside that counts. Try this classic version; then explore these fresh filling ideas: Curried Chicken; Mushroom-Marjoram Chicken; Tomato-Corn Chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h45m

Number Of Ingredients 15

1 1/4 cups all-purpose flour (spooned and leveled), plus more for work surface
1 teaspoon sugar
1/4 teaspoon fine salt
1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch pieces
3 to 5 tablespoons ice water
5 tablespoons unsalted butter
1 medium yellow onion, diced small (1 1/2 cups)
4 medium carrots, diced small (2 cups)
2 garlic cloves, minced
1/2 cup all-purpose flour (spooned and leveled)
4 cups low-sodium chicken broth
1 cup frozen peas
Coarse salt and ground pepper
3 cups shredded cooked chicken (15 ounces)
1/3 cup fresh parsley, chopped

Steps:

  • Make the crust: In a food processor, pulse together flour, sugar, and salt. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water); do not overmix.
  • Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, 1 hour or overnight (or freeze, up to 1 month).
  • Preheat oven to 375 degrees. Make the filling: In a large pot, melt butter over medium-high. Add onion and carrots and cook until softened, 8 minutes. Add garlic and cook until fragrant, 30 seconds. Add flour and stir to coat vegetables.
  • Slowly add broth, whisking constantly until sauce is smooth. Bring to a boil, reduce heat, and simmer until thickened, 5 to 7 minutes. Stir in peas. Season with salt and pepper, then stir in chicken and parsley. Pour filling into a 2-quart baking dish.
  • On a floured work surface, roll out dough to 1/8-inch thickness. Place dough over dish and fold overhang inward while pinching to crimp edge. Cut vents in dough. Place dish on a rimmed baking sheet and bake until crust is golden brown and filling is bubbling around edge, 45 to 50 minutes. Let cool 15 minutes before serving.

Nutrition Facts : Calories 528 g, Fat 28 g, Fiber 4 g, Protein 29 g, SaturatedFat 16 g

LINZER CRUMBLE PIE WITH CRANBERRY-RASPBERRY JAM



Linzer Crumble Pie with Cranberry-Raspberry Jam image

We love the combination of rich hazelnut shortbread (an easy press-in crust) and sweet-tart berry jam in this slab pie. Crumble more shortbread on top to mimic the lattice of a classic Linzer torte.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 5h30m

Number Of Ingredients 10

1 1/4 pounds fresh or frozen cranberries
12 ounces fresh or frozen raspberries
2 3/4 cups sugar
1 vanilla bean, split and seeds scraped
Nonstick cooking spray
3 sticks plus 1 tablespoon unsalted butter, room temperature
2 cups sugar
4 cups all-purpose flour
2 1/2 teaspoons coarse salt
1 1/2 cups toasted skinned hazelnuts, finely chopped

Steps:

  • Filling: In a large saucepan, bring cranberries, raspberries, sugar, and vanilla pod and seeds to a boil over high heat, stirring. Continue cooking, stirring occasionally, until fruit is soft, about 10 minutes total. Pass through a fine sieve, pressing on solids; discard solids. (You should have 3 cups.) Let cool completely. Filling can be stored in the refrigerator up to 1 week.
  • Crust: Preheat oven to 350 degrees. Coat a 17-by-12-inch rimmed baking sheet with cooking spray. Line with parchment, leaving overhang on 2 long sides. Spray parchment.
  • Beat 3 sticks butter with sugar on medium-high speed until light and fluffy, about 3 minutes. Reduce speed to low, add flour and salt, and beat until dough forms clumps but does not completely hold together. Mix in hazelnuts. Reserve 1 1/2 cups dough; press remaining dough into prepared baking sheet in an even layer. Rub remaining 1 tablespoon butter into reserved 1 1/2 cups dough until larger clumps form.
  • Spread filling evenly over bottom crust. Crumble remaining dough on top in a lattice pattern. Bake 30 minutes. Cover with foil and continue baking until jam is bubbling, about 15 minutes. Let cool completely in pan on a wire rack. Use a paring knife to release short sides of crust from pan, then use parchment to lift pie out of pan and onto a cutting board. Cut into squares or triangles to serve. Pie sections can be stored at room temperature up to 3 days.

APPLE-CRANBERRY PIE



Apple-Cranberry Pie image

The two types of cranberries mix with apples in this recipe to create a sweet and tart pie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 4h30m

Yield Makes 8 servings

Number Of Ingredients 14

Pumpkin Pie Crust
Juice of 1 orange
Zest of 1 orange
5 cups of peeled, sliced apples (approximately 5 medium apples)
1/2 cup sugar
1/2 cup fresh or frozen cranberries, chopped (if frozen, do not thaw)
1/2 cup dried cranberries
1/4 cup all-purpose flour
1 teaspoon cinnamon
1/4 cup all-purpose flour
1/4 cup sugar
2 tablespoons oats
2 tablespoons butter, melted
1/2 teaspoon cinnamon

Steps:

  • To make crust, follow directions for Pumpkin Pie crust. Preheat oven to 400 degrees. Roll pie dough out into a 12-inch circle on a lightly floured surface. Place dough in a 9-inch pie pan and refrigerate while you make the filling and topping.
  • To make filling, mix all filling ingredients together in a medium bowl.
  • To make topping, mix all topping ingredients together in a small bowl. The topping mixture should clump when pressed together.
  • Add filling to cold pie crust and scatter topping all over the filling. Bake at 400 degrees until the juice in the center of the pie is bubbling, about 1 hour. If the crust or topping becomes too dark, cover the pie loosely with foil.
  • Transfer to a wire rack; cool completely before serving.

Nutrition Facts : Calories 324 g, Fat 12 g, Protein 3 g

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

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 10

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.

CRANBERRY WALNUT PIE



Cranberry Walnut Pie image

Something Special from Wisconsin. The state fruit is the cranberry, and of course, Wisconsin is the dairy state. The ingredients in this seasonal pie bake up into a wonderful treat for Thanksgiving. Our family first had this pie at the Elegant Farmer in East Troy Wisconsin. It took us quite a few attempts to recreate it. I think this is pretty close. You can make your own crust, or use a prepared one. Timing based on using prepared crust.

Provided by marciado

Categories     Dessert

Time 1h

Yield 1 pie, 8 serving(s)

Number Of Ingredients 8

1 unbaked 9-inch pie crust
2 cups fresh cranberries
1 cup whole walnut halves
1/4 cup brown sugar
1/2 cup sugar
1 egg
1/3 cup butter, melted and cooled
1/2 cup flour

Steps:

  • Preheat oven to 325 degrees F.
  • Wash and drain cranberries.
  • Mix cranberries, walnuts and brown sugar.
  • Combine egg, sugar, butter and flour.
  • Beat well.
  • Spread on top of cranberry/walnut mixture.
  • Bake 45-50 minutes.

CRANBERRY STREUSEL PIE



Cranberry Streusel Pie image

A delightfully tart cranberry pie with a yummy walnut streusel topping.

Provided by Nils

Categories     Desserts     Pies     Fruit Pie Recipes     Cranberry Pie Recipes

Time 1h20m

Yield 8

Number Of Ingredients 8

1 pound fresh cranberries
¾ cup white sugar
¼ cup all-purpose flour
½ cup packed brown sugar
½ cup walnuts
¼ cup all-purpose flour
1 teaspoon shortening
1 recipe pastry for a 9 inch single crust pie

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Smash berries. Stir in sugar and 1/4 cup flour. Pour filling into pie crust.
  • Smash walnuts into small pieces. Stir in brown sugar, 1/4 cup flour, and shortening with a pastry blender. The mixture should be crumbly. Sprinkle streusel over pie.
  • Place pie on a baking sheet and bake in preheated oven until crust is golden and filling is bubbly, about 45 minutes.

Nutrition Facts : Calories 339 calories, Carbohydrate 56.2 g, Fat 12.3 g, Fiber 4.1 g, Protein 3.4 g, SaturatedFat 2.4 g, Sodium 122.2 mg, Sugar 34.6 g

CRANBERRY WALNUT CHICKEN SALAD



Cranberry Walnut Chicken Salad image

Make and share this Cranberry Walnut Chicken Salad recipe from Food.com.

Provided by john_audreyhorton1

Categories     Fruit

Time 40m

Yield 7-8 serving(s)

Number Of Ingredients 10

2 cups chopped cooked chicken
1/2 cup chopped celery
1/2 cup dried cranberries
1/4 cup chopped walnuts
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 dash salt
1/2 cup mayonnaise
2 tablespoons honey dijon mustard

Steps:

  • Stir together all ingredients.
  • Serve over bed of spinach or with whole grain bread for sandwiches.

Nutrition Facts : Calories 164.7, Fat 11, SaturatedFat 1.8, Cholesterol 34.4, Sodium 177.6, Carbohydrate 5.9, Fiber 0.8, Sugar 1.6, Protein 10.9

WASHINGTON WALNUT PIE



Washington Walnut Pie image

With a dense filling and sturdy crust, this rich pie holds up well on hot summer days, making it ideal for picnics.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 9

All-purpose flour, for surface
1/2 recipe Pate Sucree for Walnut Pie
4 large eggs
1 cup sugar
1 cup corn syrup
1 teaspoon pure vanilla extract
1/2 teaspoon salt
4 ounces walnuts, toasted and chopped (1 1/4 cups)
Whipped Cream, for serving

Steps:

  • Preheat oven to 325 degrees. On a lightly floured surface, roll pate sucree into an 11-inch round, about 1/8 inch thick. Fit into a 9-inch pie dish. Trim edges, leaving a 1-inch overhang. Tuck overhang under dough so edges are flush with rim, and crimp edges. Lightly pierce bottom of dough with a fork. Freeze until firm, about 15 minutes.
  • Stir eggs, sugar, corn syrup, vanilla, and salt in a medium bowl until well combined. Stir in walnuts, and spread mixture evenly over dough in dish.
  • Bake, rotating halfway through, until filling is just set in the center and crust is golden brown, about 1 hour and 10 minutes. Let cool completely in pie dish on a wire rack. Serve with whipped cream.

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