Three Nut Pie With Cranberries

CRANBERRY NUT PIE



Cranberry Nut Pie image

Our holiday family gatherings wouldn't be the same without this wonderful pie my daughter-in-law first served many years ago.

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 6-8 servings.

Number Of Ingredients 11

1 sheet refrigerated pie crust
1 package (12 ounces) fresh cranberries, halved
1/2 cup packed brown sugar
1/2 cup chopped walnuts
3 tablespoons butter, melted
TOPPING:
3/4 cup sugar
2 eggs
1/2 cup butter, melted
3/4 cup all-purpose flour
Whipped cream, optional
Calories 512 calories
Fat28g fat (13g saturated fat)
Cholesterol100mg cholesterol
Sodium281mg sodium
Carbohydrate61g carbohydrate (36g sugars
Fiber2g fiber)
Protein6g protein.

Steps:

  • Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. Sprinkle cranberries into crust. Combine the brown sugar, walnuts and butter; sprinkle over the cranberries., For topping, combine the sugar, eggs and butter in a bowl. Gradually add flour. Pour over nut mixture. Bake until filling is bubbly and topping is golden brown, 40-45 minutes. Cool on a wire rack. If desired, garnish with whipped cream.

CRANBERRY DOUBLE-NUT PIE



Cranberry Double-Nut Pie image

This has to be on our holiday table or there'd be lots of unhappy campers. Tart cranberries provide delicious contrast to the rich, sweet, nutty filling.-Lily Julow, Lawrenceville, Georgia

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 10

Pastry for single-crust pie (9 inches)
3 large eggs
3/4 cup packed brown sugar
1/2 cup light corn syrup
1/3 cup butter, melted
2 tablespoons molasses
1/4 teaspoon salt
1-1/2 cups fresh or frozen cranberries, thawed
3/4 cup coarsely chopped walnuts, toasted
3/4 cup coarsely chopped pecans, toasted
Calories 573 calories
Fat36g fat (14g saturated fat)
Cholesterol129mg cholesterol
Sodium332mg sodium
Carbohydrate60g carbohydrate (30g sugars
Fiber3g fiber)
Protein7g protein.

Steps:

  • Preheat oven to 350°. 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., In a large bowl, whisk eggs, brown sugar, corn syrup, butter, molasses and salt; stir in cranberries, walnuts and pecans. Pour into pastry. , Bake 45-50 minutes or until set. Cool on a wire rack.

CRANBERRY NUT PIE



Cranberry Nut Pie image

A wonderfully delicious, quick dessert which is perfect for the holidays and throughout the year as well! Buy your cranberries in the fall and freeze several packages to use at a later date. Serve warm with a scoop of ice cream on top.

Recipe From allrecipes.com

Provided by Patc88

Categories     Desserts     Pies     Fruit Pie Recipes     Cranberry Pie Recipes

Time 1h

Yield 6

Number Of Ingredients 7

1 ¼ cups fresh or frozen cranberries
¼ cup brown sugar
¼ cup chopped walnuts
1 egg
½ cup white sugar
½ cup all-purpose flour
⅓ cup melted butter
Calories280.5 calories
Carbohydrate36.8 g
Cholesterol58.1 mg
Fat14.4 g
Fiber1.5 g
Protein3.1 g
SaturatedFat7 g
Sodium87.5 mg
Sugar26.6 g

Steps:

  • Preheat oven to 325 degrees F (165 degrees C.)
  • Butter a 9 inch pie plate and layer cranberries on the bottom. Sprinkle with brown sugar and chopped walnuts.
  • In a large bowl, beat egg until thick. Gradually add sugar, beating until thoroughly blended. Stir in flour and melted butter. Blend well and pour over cranberries.
  • Bake in the preheated oven for 45 minutes, or until golden brown. Serve warm.

CRANBERRY PECAN PIE



Cranberry Pecan Pie image

A wonderful holiday pie, especially at Thanksgiving!

Recipe From allrecipes.com

Provided by Carolyn

Categories     Desserts     Pies     Pecan Pie Recipes

Time 1h30m

Yield 8

Number Of Ingredients 10

1 (9 inch) deep dish pie crust
1 cup cranberries
3 eggs
⅔ cup white sugar
1 cup dark corn syrup
6 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
¼ teaspoon ground mace
⅛ teaspoon salt
1 cup pecan halves
Calories503.3 calories
Carbohydrate63.6 g
Cholesterol92.6 mg
Fat27.7 g
Fiber2.2 g
Protein4.7 g
SaturatedFat9.3 g
Sodium274.9 mg
Sugar29.9 g

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Finely chop cranberries in food processor or by hand. Spread into bottom of pastry-lined pie pan.
  • In a large bowl beat eggs until frothy. Add sugar, corn syrup, melted butter or margarine, vanilla, mace, and salt. Mix well. Pour mixture over cranberry layer. Neatly arrange pecan halves on top of sugar mixture.
  • Bake in preheated oven for 45 to 50 minutes, until golden and set in center.

CRANBERRY NUT PIE



Cranberry Nut Pie image

This pie has become a holiday tradition for us. It has a nice tangy/sweet taste, and it is great with whipped cream. It's also pretty easy as pies go.

Recipe From food.com

Provided by Shaye

Categories     Pie

Time 1h

Yield 1 pie, 10 serving(s)

Number Of Ingredients 10

1 (9 inch) pie shells
4 cups cranberries (fresh or thawed)
1/2 cup brown sugar (packed)
1/2 cup nuts (chopped)
3 tablespoons flour
1/2 teaspoon cinnamon
1 egg
1/2 cup sugar
1/2 cup flour
1/3 cup butter (melted)
Calories322.4
Fat16.3
SaturatedFat6
Cholesterol37.4
Sodium195.1
Carbohydrate42
Fiber3.3
Sugar22.5
Protein4

Steps:

  • Preheat oven to 375°F.
  • Prepare pie crust in pie and crimp the edges.
  • In a large bowl combine cranberries, brown sugar, nuts, 3 T.
  • flour, and cinnamon.
  • Spoon cranberry mixture into pie shell.
  • Beat egg until thick.
  • Gradually add sugar and beat well.
  • Beat in 1/2 cup flour and butter.
  • Pour butter mixture over cranberry mixture in pie crust.
  • Cover crust edges with foil and bake for 20-25 minutes.
  • Remove foil and bake for 20-25 additional minutes.

CRANBERRY WHITE CHOCOLATE NUT PIE



Cranberry White Chocolate Nut Pie image

This is from Better Homes. It looks so good ,kind of like pecan pie with cranberries but it has walnuts instead. Putting it here for safekeeping.

Recipe From food.com

Provided by MARIA MAC

Categories     Pie

Time 1h35m

Yield 1 pie

Number Of Ingredients 10

3/4 cup dried cranberries
1/2 cup brandy or 1/2 cup orange juice
1 pie crust, refridgerated, prepared
1/3 cup butter, melted and cooled
1 1/2 cups sugar
3 eggs
1/8 teaspoon salt
1 cup walnuts, chopped
3/4 cup flour
2 ounces white baking bar, chopped
Calories4344
Fat213.1
SaturatedFat75.1
Cholesterol805
Sodium1809.1
Carbohydrate493.5
Fiber14.9
Sugar345.9
Protein56.2

Steps:

  • In a small bowl combine dried cranberries and brandy. Cover and chill at least 1 hour. Drain and reserve 1 tablespoons brandy.
  • Preheat oven to 325.Prepare pastry and line a 9 inches pie plate.
  • In a medium bowl wisk together butter, sugar,eggs,and salt.
  • Stir in walnuts, flour and chopped baking bars until just combined.
  • Stir in drained cranberries and 1 tablespoons brandy.
  • Spoon into crust lined pie plate.
  • Bake for 65 minutes, loosely covering pie with foil the last 30 minutes of baking.
  • Cool on rack.

THREE-NUT PIE WITH CRANBERRIES



Three-Nut Pie with Cranberries image

Recipe From epicurious.com

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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