Cranberry Walnut Friendship Pie

By cecelia26_

Ingredients

• 1 whole Baked 9-inch Pie Shell (or 8-inch For A Fuller Pie)
• 5 Tablespoons Unsalted Butter
• 2 Tablespoons All-purpose Flour
• 2 teaspoons All-purpose Flour
• 1/3 cup Dark Brown Sugar (packed)
• 1/4 teaspoon Ground Cinnamon
• 1 pinch Ground Cardamom
• 1 pinch Sea Salt
• 1/3 cup Dark Corn Syrup
• 1 whole Egg
• 3/4 teaspoons Pure Vanilla Extract
• 2/3 cup Whole, Fresh Cranberries
• 2/3 cup Walnut Pieces

Details

Servings 8
Adapted from tastykitchen.com

Preparation

Step 1

Blind bake your favorite pastry/pie shell (according to package or recipe instructions) for a 9-inch pie shell. (Blind baking is prebaking the pie shell. Take a sheet of aluminum foil and press it into the pie plate, gently pushing it right up against the pastry. Fill the foil with pie weights or dried beans to hold it in place. This weight helps the pie dough hold its shape. Bake at 350 degrees for 25 to 30 minutes or very lightly browned). Allow to partially cool while preparing the filling. For a fuller pie, use an 8-inch pastry shell and adjust bake time, as needed.

1. Preheat oven to 350 degrees F.
2. Melt butter and set aside.
3. In a large bowl, whisk together flour (2 Tablespoons plus 2 teaspoons), brown sugar, cinnamon, cardamom, and sea salt until combined.
4. Add the melted butter, corn syrup, egg, and vanilla. Whisk well to fully combine.
5. Fold in the cranberries and walnuts.
6. Pour filling into the baked pie shell and bake for 30 minutes, or until pie is lightly browned and filling is set.
7. Allow pie to cool completely to room temperature before slicing to serve. Store pie tightly wrapped with plastic wrap in the refrigerator.

Note: This pie freezes beautifully! Just wrap tightly in plastic wrap and freeze for up to 1 month. Allow to thaw overnight in the refrigerator.