Holiday Recipe: Cranberry Walnut Pie

I have been making this pie for years.Everyone loves it! Years ago I was baking for Thanksgiving and had some walnuts and cranberries left over so I thought, "Hmm why not make a pie?" I'm so glad I did! Twenty five years later and it's still a family favorite. Thanksgiving wouldn't be complete without it. I think you and your family will love it as much as mine does. It's delicious and easy peasy!

Cranberry Walnut Pie

Pie Crust: (You can use your favorite crust or even a frozen crust. Shh... I have in the past and it's just as good!)

1. Preheat oven 350
2. In a large bowl, combine 1 1/4 cups flour and 1/4 tsp salt.
3. Cut in 1/2 butter (chilled & diced) until mixture resembles coarse crumbs.
4. Stir in 1/4 cup ice water, a tablespoon at a time, until mixture forms a ball.
5. Wrap in plastic and refrigerate for 4 hours or overnight.
6. Roll out to fit 9-inch pie plate.

Cranberry Walnut Filling:

• 1/4 cup corn syrup
• 1 cup brown sugar
• 4tbsp. butter, melted.
• 3 eggs
• 1tsp Vanilla
• 1/2 tsp salt
• 1 1/2 cups chopped Cranberries
• 1 Cup chopped walnuts

Directions:

1. Mix first 6 filling ingredients in large bowl.
2. Beat thoroughly, fold in cranberries and walnuts.
3. Pour into pie shell, cover the pie shell edge with thin strips of tin foil to prevent burning.
4. Bake in the preheated oven until center is set, 50 to 60 minutes.

Enjoy!