Berry-Bottomed Walnut Pie
- Yield 8 servings
- Prep 20 mins
- Cook 45 mins
Ingredients
- -- 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
Instructions
-
Prepare cranberry filling*, cool.
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Line 9-inch plate with pasty; crimp edge.
-
In bowl, beat eggs, corn syrup, sugar, butter and orange peel. Mix in walnuts.
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Spread cranberry filling evenly in pie shell. Top with walnut mixture.
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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.
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Bring to boil; cook 3 minutes. Mix 2 teaspoons cornstarch with 1 tablespoon water.
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Add to cranberry mixture. Cook and stir until mixture is the consistency of thick jam.
