CRANBERRY WALNUT PIE
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
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
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
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.
FALL FLAVORS CRANBERRY WALNUT PIE
I use to work at this little bakery where every fall meant we started making cranberry walnut wheat bread. The bread was delicious, especially with the boss's cranberry chutney. That really opened my eyes to the incredible pairing that is cranberries and walnuts. Serve with whipped cream or ice cream.
Provided by Luke Johnson
Categories Desserts Pies Vintage Pie Recipes Walnut Pie Recipes
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine corn syrup, eggs, vanilla extract, and salt in a large bowl; beat well. Stir in cranberries until just combined. Pour into the prepared pie shell; scatter walnuts on top.
- Bake in the preheated oven until center is set and pie shell is golden brown, 25 to 30 minutes.
Nutrition Facts : Calories 277.6 calories, Carbohydrate 37.7 g, Cholesterol 40.9 mg, Fat 13.3 g, Fiber 1.3 g, Protein 3.5 g, SaturatedFat 3.2 g, Sodium 267.2 mg, Sugar 15.6 g
CRANBERRY WALNUT PIE
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
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 WALNUT PIE
This pie is a delicious, festive treat that looks and tastes like you spent hours in the kitchen baking it. I've made this pie for parties and family gatherings and always get rave reviews. It's the first dessert to disappear at Thanksgiving and Christmas dinner.
Provided by kcryss
Categories Desserts Pies Fruit Pie Recipes Cranberry Pie Recipes
Time 1h35m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine corn syrup, brown sugar, eggs, butter, vanilla extract, and salt in a large bowl; beat thoroughly. Fold in cranberries and walnuts.
- Line a 9-inch pie plate with the prepared crust. Pour in cranberry and walnut mixture; smooth the top. Cover the rim of the crust with thin strips of aluminum foil to prevent burning.
- Bake in the preheated oven until center is set, 50 to 60 minutes. Let cool before serving, at least 30 minutes.
Nutrition Facts : Calories 443.8 calories, Carbohydrate 53.6 g, Cholesterol 85 mg, Fat 24.6 g, Fiber 2.6 g, Protein 6.1 g, SaturatedFat 7 g, Sodium 352.1 mg, Sugar 26.5 g
CRANBERRY WALNUT TART
Steps:
- Preheat the oven to 350 degrees F.
- To make the sweet dough: Place the sugar, butter, and vanilla extract in the bowl of an electric mixer. With the paddle attachment, beat the ingredients until creamy. Add flour and salt and mix until just combined. Add egg and again mix until just combined. Alternately, this can be done in a food processor. Form a disk out of the dough, wrap in plastic wrap and refrigerate for about 1/2 hour. When dough is slightly chilled, lay it between 2 sheets of plastic wrap, and with a rolling pin, roll it out into a round ? about 1/8-inch in thickness. Remove the top layer of plastic wrap and flip the dough into an ungreased tart or pie pan. With the plastic wrap still on the dough, gently press the dough into the bottom and sides of the pan. Use the rolling pin to roll across the top of the tart pan, cutting off excess dough. Remove plastic wrap and set lined pan aside while making the filling. Excess unbaked dough can be rolled out, sprinkled with sugar, and baked as sugar cookies or can be wrapped and frozen for another day.
- Preheat the oven to 350 degrees F.
- To make the Cranberry Walnut Filling: Melt butter and set aside. In a bowl, blend together flour, brown sugar, and cinnamon. Add the rest of the ingredients, including the butter, and stir until well combined.
- Pour into tart shell and bake for approximately 30 minutes, until tart is light brown and the filling has set. Cool and remove tart from ring. Serve at room temperature or refrigerate. Tart keeps for about 1 week in the refrigerator. It can be well wrapped and frozen for later use.
THREE-NUT PIE WITH CRANBERRIES
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
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-WALNUT CHEESECAKE PIE
Cranberry sauce and toasted walnuts are sandwiched between two fluffy layers of cheesecake-flavor pudding in this luscious no-bake holiday pie.
Provided by My Food and Family
Categories Recipes
Time 4h20m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Beat pudding mixes and milk in large bowl with whisk 2 min. (Pudding will be thick.) Stir in half the COOL WHIP.
- Spread half the pudding mixture onto bottom of crust; cover with half the cranberry sauce. Sprinkle with nuts; cover with remaining pudding mixture.
- Refrigerate several hours or until firm.
- Top with remaining COOL WHIP and cranberry sauce just before serving.
Nutrition Facts : Calories 340, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 2.7523 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
APRICOT, CRANBERRY AND WALNUT PIE
Provided by Elinor Klavins
Categories Berry Fruit Nut Dessert Bake Thanksgiving Cranberry Apricot Walnut Fall Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Position rack in center of oven and preheat to 375°F. Whisk brown sugar, eggs and vanilla extract in large bowl to blend. Whisk in cream, melted butter, cinnamon and salt. Stir in chopped walnuts, apricot pieces and 1 cup cranberries.
- Transfer filling to prepared crust. Bake until filling is set and crust is golden, tenting pie with foil if crust browns too quickly, about 1 hour. Transfer pie to rack; cool pie completely. (Can be prepared 1 day ahead. Cover pie and store at room temperature.)
- Garnish pie with additional dried apricots, cranberries and walnuts. Serve pie at room temperature.
CRANBERRY WALNUT PIE
Make and share this Cranberry Walnut Pie recipe from Food.com.
Provided by Bren in LR
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- Place dough for 1 pie crust on a lightly floured surface. Roll out to a 13 inch circle.
- Place in an 11-inch tart pan with removable bottom. Trim crust to height of tart pan. Line pastry with foil and add pie weights or dried beans. Bake 10 minutes, then remove pie weights and foil. Let cool 15 minutes.
- Reduce oven temperature to 350 degrees.
- Whisk 3 eggs in a medium bowl. Stir in brown sugar, corn syrup, melted butter, salt and vanilla extract.
- Fold in chopped walnuts and cranberries. Pour into pastry, cover with foil and bake 25 minutes.
- Uncover and bake another 20 minutes. Let cool completely before serving.
Nutrition Facts : Calories 405.4, Fat 22.6, SaturatedFat 6.9, Cholesterol 85, Sodium 318.8, Carbohydrate 48, Fiber 2.5, Sugar 25, Protein 6
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