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
- Preheat oven to 375 degrees F.
- 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.
- 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.
- Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2pie crust shield. strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Cover edges with a
- 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.