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Cranberry Walnut Pie

By chef Ryan Scheide, printed in Nov 2016 Parade magazine.

Ready In:
1hr 15mins
Serves:
Units:

ingredients

directions

  • Preheat oven to 425 degrees.
  • Place dough for 1 pie crust on a lightly floured surface. Roll out to a 13 inch circle.
  • Place in an 11-inch tart pan with removable bottom. Trim crust to height of tart pan. Line pastry with foil and add pie weights or dried beans. Bake 10 minutes, then remove pie weights and foil. Let cool 15 minutes.
  • Reduce oven temperature to 350 degrees.
  • Whisk 3 eggs in a medium bowl. Stir in brown sugar, corn syrup, melted butter, salt and vanilla extract.
  • Fold in chopped walnuts and cranberries. Pour into pastry, cover with foil and bake 25 minutes.
  • Uncover and bake another 20 minutes. Let cool completely before serving.
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RECIPE MADE WITH LOVE BY

@Bren in LR
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@Bren in LR
Contributor
"By chef Ryan Scheide, printed in Nov 2016 Parade magazine."
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  1. Bren in LR
    By chef Ryan Scheide, printed in Nov 2016 Parade magazine.
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