Name: Cranberry Walnut Pie
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 8 serving(s)
Ingredients: 1 refrigerated pie crust; 3 eggs; 2/3 cup firmly packed brown sugar; 1/2 cup corn syrup; 1/4 cup butter, melted and cooled; 1/2 teaspoon salt; 1 teaspoon vanilla extract; 1 cup chopped walnuts; 1 1/2 cups chopped fresh cranberries

Recipe by Bren in LR

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

Ready In:: 1hr 15mins
Serves:
Units:

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ingredients

1 refrigerated pie crust
3 eggs
²⁄₃ cup firmly packed brown sugar
¹⁄₂ cup corn syrup
¹⁄₄ cup butter, melted and cooled
¹⁄₂ teaspoon salt
1 teaspoon vanilla extract
1 cup chopped walnuts
1 ¹⁄₂ cups chopped fresh cranberries

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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