Berry-Bottomed Walnut Pie
- Yield 8 servings
- Prep 20 mins
- Cook 45 mins
- -- Cranberry Filling
- -- Pastry dough for a single-crust 9-inch pie
- 2 -- eggs
- 1 cup dark corn syrup
- 1/3 cup packed brown sugar
- 3 tablespoons melted butter or margarine
- 1 teaspoon grated orange peel
- 2 cups California walnut pieces
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.
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.