Do yourself and your family a favor, and make this Cranberry Walnut Pie! I have been making this pie every Thanksgiving for over 10 years. I have tried to make other pies, but my family just won’t let it happen. It’s a tradition that we all look forward to! This pie is perfect for the holidays. One of the reasons being, you can’t find fresh cranberries any other time of year, but also because the flavors and the colors are perfect for these fall and winter nights.
When I first found this recipe and made it, the pie was not a hit. It was very tart. Over the years I have perfected the measurements to create a sweet, yet tart pie that everyone will rave about!
This pie is also great, because it is fairly simple to make. The most difficult part of the recipe is spreading the top crust over the cranberries. The bottom crust is frozen, so that couldn’t be any easier! Word of advice; do not wait until the last minute to buy the frozen crust and cranberries. I’ve had to rock, paper scissors with an old lady for the last pie crust one year. Not really, but I would! And I would throw the unexpected paper!
Preheat oven to 325. Wash and drain the cranberries. You will only need 1 package of cranberries for this recipe. In the frozen pie crust, mix together the cranberries, walnuts, and brown sugar. I usually grab whole or half walnuts and break them up with my hands rights into the pie crust.
Now lets make the top crust. In a bowl, with a spoon or hand mixer, mix the egg, butter, sugar and flour. Beat well until smooth. Now the hard part. Spread this mixture evenly on top. I have found the best utensil to use is a silicone spatula. The crust will stick to the cranberries, but not to worry, they will look beautiful peaking out of the golden crust. Once you have the crust covering most of the pie, you can start to even it out with your spatula.
Bake for 45 to 50 minutes, or when the crust is golden brown. Take out and cool on cooling rack.
This is best served with a scoop of vanilla ice cream or whipped cream. The sweet, with the tart, and the little bit of crunch from the walnut make this pie irresistible! You will be definitely be invited over for Thanksgiving dinner next year, if you bring this pie! And don’t forget the wine! Pairs well with sparkling wine, like Prosecco or a nice Pinot Noir.