Cranberry and Walnut Pie

Dessert, Pie, To Try


Pastry for single-crust pie (9 inches)

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


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 top becomes too dark.) Cool on a wire rack. Serve warm with ice cream.


1 piece: 384 calories, 22g fat (13g saturated fat), 74mg cholesterol, 227mg sodium, 43g carbohydrate (21g sugars, 2g fiber), 4g protein.