Cranberry Walnut Pie – a delicious recipe with crust, eggs, brown sugar, corn syrup, butter, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 425 degrees.
2
Place dough for 1 pie crust on a lightly floured surface. Roll out to a 13 inch circle.
3
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.
4
Reduce oven temperature to 350 degrees.
5
Whisk 3 eggs in a medium bowl. Stir in brown sugar, corn syrup, melted butter, salt and vanilla extract.
6
Fold in chopped walnuts and cranberries. Pour into pastry, cover with foil and bake 25 minutes.
7
Uncover and bake another 20 minutes. Let cool completely before serving.
569
kcal
Calories
38
g
Fat
47
g
Carbs
15
g
Protein
FatCarbsProtein
* 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 9 ingredients. The key ingredients include: 1 refrigerated pie crust, 3 eggs, 2/3 cup firmly packed brown sugar, 1/2 cup corn syrup, and more.
Yes, Cranberry Walnut 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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