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
1cup dark corn syrup
1/3cup packed brown sugar
3tablespoons melted butter or margarine
1teaspoon grated orange peel
2cups California walnut pieces


  1. Prepare cranberry filling*, cool. 

  2. Line 9-inch plate with pasty; crimp edge. 

  3. In bowl, beat eggs, corn syrup, sugar, butter and orange peel.  Mix in walnuts. 

  4. Spread cranberry filling evenly in pie shell.  Top with walnut mixture. 

  5. 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. 

  6. Dollop with lightly sweetened whipped cream, if you wish.

*Cranberry Filling

  1. In saucepan combine 1 ½ cups cranberries, 6 tablespoons orange juice and 3 tablespoons sugar. 

  2. Bring to boil; cook 3 minutes.  Mix 2 teaspoons cornstarch with 1 tablespoon water. 

  3. Add to cranberry mixture.  Cook and stir until mixture is the consistency of thick jam.

Nutritional Info *per serving

  • Calories 490
  • Glycemic Load 0
  • Fat 30g
  • Saturated Fat 7g
  • Polyunsaturated Fat 15g
  • Monounsaturated Fat 7g
  • Cholesterol 60mg
  • Sodium 210mg
  • Potassium 200mg
  • Carbohydrate 55g
  • Fiber 3g
  • Sugars 21g
  • Protein 7g
  • Trans Fat 0g
  • Vitamin A 4%
  • Vitamin C 2%
  • Calcium 6%
  • Iron 10%
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