Menu

Cranberry Walnut Pie

3 reviews
Total Time
Prep: 20 min. Bake: 50 min. + cooling

Recipe by Diane Everett

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Nov. 15, 2022

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

Now Trending


Test Kitchen tips
  • Give your pie a little sparkle by sprinkling coarse sugar on the top crust before baking. To help it stick, brush it with beaten egg first.
    • Pastry for double-crust pie (9 inches): Combine 2-1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Divide dough in half and shape into disks; wrap in plastic wrap and refrigerate 1 hour. To add a little sparkle to pie crusts, brush with an egg wash and sprinkle with coarse sugar before baking.
    Test Kitchen Approved

    Cranberry Walnut Pie

    3 reviews
    Prep Time 20 min
    Cook Time 50 min
    Yield 8 servings

    Ingredients

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

    Directions

    1. 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.
    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. Add filling.
    3. 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.
    4. 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

    1 piece: 672 calories, 38g fat (19g saturated fat), 75mg cholesterol, 391mg sodium, 79g carbohydrate (43g sugars, 4g fiber), 7g protein.

    Loading Popular in the Community
    Loading Reviews