By Kittencalskitchen on December 20, 2005
"You will receive rave reviews at you holiday table when you serve this pie, the cranberry filling can be made up to two days ahead and chilled, prep time includes cooling the cranberry filling, you will love this pie!"
Serving Size: 1 (253 g)
Servings Per Recipe: 8
"This is amazing. SO good.
I put this topping on it instead of the top crust and it was like heaven in our mouths.
Walnut Crumb Topping
* 3/4 cup (3 3/4 ounces) all-purpose flour
* 3/4 cup packed (5 3/4 ounces) brown sugar
* 3/4 cup (3 ounces) raw walnuts, coarsely chopped
* 1 1/2 teaspoons ground cinnamon
* 1/4 teaspoon fine sea salt
* 6 tablespoons (3 ounces) unsalted butter, melted"
"Very yummy! This pie didn't last long in our house! Thank you for sharing!"
"This pie is fantastic and I give it 5 stars. It has a great taste and it is not to sweet.I think cooking the cranberies with the cranberry juice made it so tasty I made it now in the middle of summer,since I had to use some apples and cranberries from the freezer.I added 2 Tablespoons of tapioca to the apples and let them sit for 15 minutes for the tapioca to get soft. I will make this pie again and of course for Thanksgiving and Christmas."
"This pie was outstanding! The cranberry gives a wonderful flavor. I couldn't find fresh cranberries in the store (can you believe it?) so subbed some whole berry cranberry sauce. It was wonderful! I will definitely make this again. Thanks!"
"KITTENCAL this pie was fantastic! I made this to serve at over Christmas, I used your butter crust recipe, it is the only one I use now, it's the best crust. Thanks"