Cranberry Hazelnut Pie – a delicious recipe with crust, hazelnuts, cranberries, sugar, maple syrup. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Preheat oven at 375 degrees", "In a medium sauce pan combine the sugar and maple syrup. Turn the stove top on medium high heat. Constantly stirring until the sugar has fully dissolved.", "Turn down the stove top heat to low and add the fresh cranberries. Using a wooden spoon evenly coat each cranberry with the sugar maple mixture. The cranberries will begin to make the ""popping"" sound 1 to 2 minutes in. Then remove from the heat.", "Get out your frying pan and turn on the stove top to high heat. Place the chopped hazelnut in the pan and roast for 3-4 minutes until it's slightly golden and you can begin to smell the essence of the hazelnuts.", "Take the hazelnuts and layer the bottom of the pie crust with it.", "Slowly top the pie/hazelnut crust with the cranberry mixture. Make sure it's a nice heaping pile.", "Bake for 25-30 minutes until the juices are bubbly and the crust is a nice golden color.", "Let the pie cool on the counter top and serve immediately or at room temperature. You can certainly serve it a l"]
181
kcal
Calories
47
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 9-inch pie crust, 1/2 cup chopped raw hazelnuts, 16 ounces fresh whole cranberries, 2/3 cup sugar, and more.
Yes, Cranberry Hazelnut Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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