Maple-Walnut Cranberry Pie

This pie is inspired by the traditional pecan pie but instead of pecans, walnuts and bright cranberries are used to balance the sweetness.  Recipe serves 10.

What you’ll need:

  • 1/2 package refrigerated pie dough
  • 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 coarsely chopped walnuts, toasted

What you’ll do:

  • Preheat the oven to 425 degrees.
  • Roll the dough into an 11-inch circle and fit into a 9-inch pie plate coated with cooking spray.
  • Fold the edges under.
  • Line the bottom of the dough with a piece of foil and top with dried beans.
  • Bake for 5 minutes.
  • Remove the beans and bake for 1 more minute.
  • Cool on a wire rack.
  • Reduce the oven temperature to 350 degrees.
  • Combine the maple syrup, corn syrup, butter, cornstarch, vanilla extract, salt and eggs in a medium bowl and stir with a whisk.
  • Gently stir in the cranberries and walnuts.
  • Pour into the prepared crust.
  • Bake for 45 minutes or until set, covering the crust with foil after 30 minutes.
  • Cool before serving.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!

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