Fall Flavors Cranberry Walnut Pie Recipes

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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.

FALL FLAVORS CRANBERRY WALNUT PIE



Fall Flavors Cranberry Walnut Pie image

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

½ cup dark corn syrup
2 eggs, lightly beaten
1 teaspoon vanilla extract
¼ teaspoon salt
¾ cup sweetened dried cranberries (such as Craisins®)
1 (9 inch) deep-dish pie shell
½ cup coarsely chopped walnuts

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



Cranberry Walnut Pie image

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

⅔ cup light corn syrup
⅔ cup packed dark brown sugar
3 eggs
¼ cup butter, melted
1 teaspoon vanilla extract
½ teaspoon salt
1 ½ cups fresh cranberries
1 cup chopped walnuts
1 (9 inch) prepared pie crust

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

THREE-NUT PIE WITH CRANBERRIES



Three-Nut Pie with Cranberries image

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

1 Buttermilk Pie Crust Dough disk
1/2 cup coarsely chopped walnuts
1/2 cup coarsely chopped pecans
1/2 cup sliced almonds
3/4 cup firmly packed dark brown sugar
1/2 cup light corn syrup
1/4 cup plus 2 tablespoons (3/4 stick) unsalted butter, melted, room temperature
3 large eggs
2 tablespoons unsulfured (light) molasses
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups cranberries (about 6 ounces)

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.

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