Cranberry Walnut Pie

Cranberry walnut pie is tart but sweet, fruity, nutty, and absolutely festive. I was actually pleasantly surprised at how good it was. Even my walnut-hating husband liked it. I’m calling that a win!

We pride ourselves on having the best and freshest nuts in town. We stock high quality nuts and keep them refrigerated for a long shelf life. So come to our store if you’re local or visit our website to get the freshest walnuts for your cranberry walnut pie.

It’s no secret that I like to make food look fancy. My lattice on this pie is subtly different. Did you catch it? I used two strips of  pie dough that were much thicker than the others to add a little bit of interest. Give it a try and add a little bit of extra fanciness.

Cranberry Walnut Pie

• Pastry for double-crust pie (9 inches)
• 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

Instructions

1. Preheat oven to 375 degrees F.
2. 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. Set aside.
3. 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. Pour into prepared pie plate.
4. 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 with a pie crust shield.
5. Bake 30 minutes. Remove pie crust shield; bake 20-25 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.