You are here: Home » Recipes » Berry-Bottomed Walnut Pie Berry-Bottomed Walnut Pie Recipe by California Walnut Board Yield 8 servings Prep 20 mins Cook 45 mins PrintEmail Ingredients -- Cranberry Filling -- Pastry dough for a single-crust 9-inch pie2 -- eggs1 cup dark corn syrup1/3 cup packed brown sugar3 tablespoons melted butter or margarine1 teaspoon grated orange peel2 cups California walnut pieces Instructions Prepare cranberry filling*, cool. Line 9-inch plate with pasty; crimp edge. In bowl, beat eggs, corn syrup, sugar, butter and orange peel. Mix in walnuts. Spread cranberry filling evenly in pie shell. Top with walnut mixture. Bake in center of 350F oven for about 45 minutes until filling is set and crust is browned. Cool on rack. Serve at room temperature, cut into wedges. Dollop with lightly sweetened whipped cream, if you wish. *Cranberry Filling In saucepan combine 1 ½ cups cranberries, 6 tablespoons orange juice and 3 tablespoons sugar. Bring to boil; cook 3 minutes. Mix 2 teaspoons cornstarch with 1 tablespoon water. Add to cranberry mixture. Cook and stir until mixture is the consistency of thick jam.