Cranberry Walnut Pie – a delicious recipe with frozen cranberries, brown sugar, walnuts, butter, flour, orange zest. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375u00b0. Place cranberries in a food processor; cover and process until finely chopped. Transfer to a large bowl; stir in brown sugar, walnuts, melted butter, flour, orange zest and salt.
2
On a lightly floured surface, roll 1 half of pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate. Add filling.
3
Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Cover edges loosely with foil.
4
Bake 30 minutes. Remove foil; bake 20-25 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
753
kcal
Calories
32
g
Fat
105
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 8 ingredients. The key ingredients include: 1 package (12 ounces) fresh or frozen cranberries, thawed, 1-1/2 cups packed brown sugar, 1 cup chopped walnuts, 1/4 cup butter, melted, 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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