It is always fun to create something new in the kitchen! I’ve been hearing so much about cranberry walnut pie that I decided I had to try one myself, and I’m very glad I did.
Most of the recipes I looked at on line had so much sugar they made my teeth ache just to read through the ingredient list. I’ve reduced the sugar by half, and it really allows a tart burst of flavor from the cranberries.
– Linda Nelson
Cranberry Walnut Pie
homemade double pie crust or a vegan commercial brand
1 12 ounce bag fresh cranberries, coarsely chopped (I used my food processor to chop)
1 cup walnuts
3/4 cup packed brown sugar
zest of one orange
4 tablespoons flour
1/4 cup melted vegan butter
Preheat the oven to 325 degrees.
Line a pie plate with the bottom crust. Mix the chopped cranberries, walnuts, orange zest, brown sugar, flour and melted butter in a medium bowl.
Scoop the filling into the pie crust, and top with a lattice crust or a well vented top crust. Crimp or flute the top and bottom crusts together.
Cover the edges with foil or with a silicon pie crust edge cover, and bake for 30 minutes. Remove the foil or edge cover, and bake until the top and edges are golden.