Sunday, January 8, 2012

Cranberry Walnut Pie


Recipe from Kathy Pate and Janet Kennedy
Husband-Tested in Alice’s Kitchen

My good buddy, Janet, brought this pie to a recent gathering of friends.  We thought it was perfectly tart and sweet.  She graciously shared the recipe and I very soon made this pie for our band holiday party.  It's best served warm.  This is a very easy pie to make with just a few ingredients, which are probably in your kitchen right now!  If not, you will find all these ingredients at Lost River Market & Deli.

12 oz. fresh cranberries or thawed frozen cranberries
¼ cup dark brown sugar
1/3 cup walnuts, chopped
Perfect Pie Dough (enough dough for one pie)
1 large egg
½ cup butter, melted
½ cup white sugar
½ cup all-purpose flour

Place berries, brown sugar and walnuts in a bowl and toss to coat.  Place in prepared pie dough.  In another bowl, beat the egg with the white sugar.  Then add the flour and melted butter.  Pour this batter over the top of the cranberry mixture.  Bake 45 to 55 minutes or until nicely browned.  Serve warm with vanilla ice cream or sweetened whipped cream, if desired.


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