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1
Preheat oven to 400F.
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2
Roll out pie crust disk on lightly floured surface to 13-inch-diameter round (about 1/8 inch thick).
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3
Roll up dough on rolling pin and transfer to 9-inch-diameter glass pie plate.
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4
Gently press into place.
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5
Trim edges of crust, leaving 3/4-inch overhang.
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6
Fold overhang under crust so that crust is flush with edge of pie pan.
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7
Crimp edges to make decorative border.
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8
Freeze crust until firm, about 15 minutes.
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9
Line pie crust with foil, leaving 3-inch overhang.
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10
Fill foil with beans or pie weights.
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11
Fold extra foil gently over crust edges.
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12
Bake until crust is set, about 15 minutes.
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13
Remove foil and beans and continue baking until crust just begins to color, piercing with toothpick if crust bubbles, about 10 minutes.
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14
Cool.
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15
Maintain oven temperature.
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16
Meanwhile, combine chopped walnuts, pecans and almonds on cookie sheet.
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17
Toast nuts until just golden, about 10 minutes.
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18
Cool.
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19
Whisk brown sugar, light corn syrup, butter, eggs, molasses, vanilla extract and salt to blend in bowl.
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20
Stir in toasted nuts and cranberries.
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21
Pour filing into prepared crust.
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22
Bake until center of filling is set, about 45 minutes.
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23
Cool pie completely.
