Cranberry-Walnut Pie

For Christmas there are three things I always want.
1. My Aunt Nettie's fruited molassas balls
2. My eggnog
3. My wifes cranberry-walnut Pie


But cranberry-walnut Pie is good for Thanssgiving, too.


Here is the recipe:


Cranberry-Walnut Pie recipe (from an old Bon Appetit)

Flaky Pie Crust (1 dough disk, see below)

¾ cup packed golden brown sugar
2 large eggs
¾ cup pure maple syrup
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
¼ teaspoon salt
2 cups walnuts, coarsely chopped
1 cup fresh cranberries, coarsely chopped
Whipped cream


Position rack in bottom third oven and preheat to 400 degrees F. Butter 9-inch-diameter glass pie dish. Roll out dough on lightly floured surface to 13-inch round. Transfer crust to prepared dish. Trim crust edge to ½ inch overhang if necessary. Fold over-hang under, forming dough edge. Crimp edge decoratively. Freeze 15 minutes.

Beat sugar and eggs in large bowl to blend. Whisk in maple syrup, butter, vanilla and salt. Stir in walnuts and cranberries. Pour filling into prepared crust.

Bake pie 10 minutes. Reduce oven temperature to 350 degree F. Bake until filling is set, about 35 minutes longer. Transfer pie to rack, cool completely. (Can be prepared 8 hours ahead. Let stand at room temperature.) Serve with whipped cream.



Flaky pie crust (Makes one 9-inch or 10-inch crust.)

1 cup all purpose flour
1/3 cup cake flour
1 tablespoon sugar
¼ teaspoon salt
6 tablespoons chilled unsalted butter, cut into ½-inch pieces
2 tablespoons chilled vegetable shortening, cut into pieces
3 tablespoons (or more) ice water

Mix both flours, sugar and salt in processor. Add butter and shortening. Using on/off turns, process until mixture resembles very coarse meal. Add 3 tablespoons water. Process until large moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather into ball; flatten into disk. Wrap in plastic; chill until cold and firm, about 1 hour. (Can be made two days ahead. Let soften slightly before rolling.)