Cranberry Walnut Pie
A rich cranberry walnut pie with a blind-baked crust and a silky brown sugar filling that balances tart fruit with buttery crunch.
Prep 15 min · Cook 1 hr · Total 3 hr 15 min · Makes 1 9-inch pie (8 slices)
Ingredients
- One half recipe Easy Pie Dough, shaped and chilled in a pie plate
- 10 ounces fresh cranberries, washed and dried
- 6 ounces chopped walnuts, lightly toasted and cooled
- 4 egg yolks
- 5.6 ounces light brown sugar
- 6 ounces dark corn syrup
- 4 ounces butter, melted and cooled
- 3 ounces heavy cream
- 1/2 teaspoon salt
Directions
- Set the oven to 425 degrees F. Once it’s hot, cover the shaped, chilled pie crust with parchment or foil, then add pie weights. Dried beans are perfect for this and can be used again. Set the pie in the middle of the oven’s lowest rack and bake for 20 minutes, turning it once midway through.
- Lift out the liner and weights, then bake the crust for 10 minutes more, until the bottom has taken on a pale golden color. Take the pie out of the oven, then lower the heat to 350 degrees F.
- Put the cranberries and chopped nuts in a large bowl and leave them there for the moment. In a smaller bowl, whisk the egg yolks, brown sugar, corn syrup, butter, cream, and salt together. Don’t let the yolks sit in the bowl with the sugar before whisking, since the sugar can start to cook them.
- Pour the custard mixture over the cranberries and nuts, then stir until everything is combined. Transfer the filling into the baked crust and put the pie back in the oven on the lowest rack.
- Bake for about 30 minutes, until the top looks golden and the filling has puffed a bit. If the crust seems like it is browning too quickly, gently shield it with strips of foil. Let the pie cool all the way before you serve it.