Summertime is pie time. All kinds. And this maple-walnut cranberry pie will be a terrific addition to your next picnic or gathering.
Fresh, bright, crunchy … it hits all the right notes.
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Ingredients …
1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury)
Cooking spray
1/2 cup maple syrup
1/2 cup dark corn syrup
2 tablespoons butter, melted
2 teaspoons cornstarch
1/2 teaspoon vanilla extract
1/4 teaspoon salt
3 large eggs, lightly beaten
1 1/2 cups fresh cranberries, coarsely chopped
3/4 cup coarsely chopped walnuts, toasted
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Directions …
Preheat oven to 425°.
Roll dough into an 11-inch circle; fit into a 9-inch pie plate coated with cooking spray.
Fold edges under; flute.
Line bottom of dough with a piece of foil; arrange pie weights or dried beans on foil.
Bake at 425° for 5 minutes.
Remove pie weights and foil; bake 1 minute.
Cool on a wire rack.
Reduce oven temperature to 350°.
Combine maple syrup and next six ingredients (through eggs) in a medium bowl, stirring with a whisk.
Gently stir in cranberries and walnuts.
Pour cranberry mixture into prepared crust.
Bake at 350° for 45 minutes or until filling is just set, shielding edges of piecrust with foil after 30 minutes.
Cool on wire rack.
Recipe courtesy of NFP-Core Solutions through Champion Media.
The Link LonkMay 26, 2021 at 08:44PM
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Maple-walnut cranberry pie a summer must - Laurinburg Exchange
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