Cranberry walnut pie

  • Time cooking time: 40 min
  • Yield makes 1, 10″ pie

Ingredients

    2 cups cranberries, chopped (I use a bag of Ocean Spray fresh cranberries)
    ½ cup walnuts, toasted and chopped
    1 ¼ cups sugar, divided
    2 large eggs
    ¾ cup (1 ½ sticks) unsalted butter, melted and cooled
    1 cup flour
    ¼ tsp salt
    ¼ tsp almond extract

Preparation

    Preheat the oven to 350º. Butter the bottom and up the sides of a 10” pie plate.
    Spread the chopped cranberries and walnuts over the bottom of the pie plate. Sprinkle the mixture with ¼ cup of sugar.
    Whisk the flour, salt, and remaining 1 cup of sugar in a large bowl. Beat in melted butter. Add eggs, one at a time, and mix until smooth. Stir in the almond extract. Do not overmix.
    Pour batter on top of the cranberry/walnut mixture and bake for 40 minutes, or until the top is puffed and just beginning to turn a golden. Cool completely on a wire rack.
Notes
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