Maple Walnut Cranberry Pie

Pie season is not complete without one of these delicious fruit and nut delights! Walnuts and cranberries give this pie a delicious, tart flavor.

Toasted walnuts and chopped fresh cranberries are added in this pie for a beautiful pop of color and tart flavor contrast that cuts the sweetness.
Photo by Tammy L.
Toasted walnuts and chopped fresh cranberries are added in this pie for a beautiful pop of color and tart flavor contrast that cuts the sweetness.
Toasted walnuts and chopped fresh cranberries are added in this pie for a beautiful pop of color and tart flavor contrast that cuts the sweetness.

PREP TIME

13

minutes

TOTAL TIME

86

minutes

SERVINGS

10

servings

PREP TIME

13

minutes

TOTAL TIME

86

minutes

SERVINGS

10

servings

Ingredients

  • 1/2

    (14.1-ounce) package refrigerated pie dough

  • Cooking spray

  • 1/2

    cup maple syrup

  • 1/2

    cup dark corn syrup

  • 2

    tablespoons butter, melted

  • 2

    teaspoons cornstarch

  • 1/2

    teaspoon vanilla extract

  • 1/4

    teaspoon salt

  • 3

    large eggs, lightly beaten

  • 1 1/2

    cups fresh cranberries, coarsely chopped

  • 3/4

    cup walnuts, toasted, coarsely chopped

Directions

Preheat oven to 425°F. Roll dough into an 11-inch circle; fit into a 9-inch pie plate coated with cooking spray. Fold edges under and flute. Line bottom of dough with a piece of foil. Arrange pie weights or dried beans on foil. Bake at 425°F for 5 minutes. Remove pie weights and foil. Bake 1 minute. Cool on a wire rack. Reduce oven temperature to 350°F. Combine maple syrup dark corn syrup, butter, cornstarch, vanilla extract, salt, and eggs in a medium bowl, stirring with a whisk. Gently stir in cranberries and walnuts. Pour cranberry mixture into prepared crust. Bake at 350°F for 45 minutes or until filling is just set, shielding edges of piecrust with foil after 30 minutes. Cool on wire rack.

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