Cranberry Walnut Pie
Cranberry walnut pie is the perfect Thanksgiving pie. There's almond extract in the batter, giving it this sweet and distinct amaretto flavor, which pairs perfectly with tart, juicy cranberries and toasted walnuts. And although it's considered a pie, it has more of an upside-down cake consistency, with a layer of cake on top of plump cranberries and toasted walnuts. It's the easiest pie to make yet it's so pretty for the holidays, with the studding of cranberries peeking through the golden top.
Servings: 12 servings (makes 1 10" pie)
- 2 cups fresh cranberries chopped
- ½ cup walnuts toasted and chopped
- 1 ¼ cups sugar divided
- 2 large eggs
- ¾ cup unsalted butter, melted and cooled (1 ½ sticks)
- 1 cup all purpose flour
- ¼ tsp salt
- ½ tsp almond extract (This is an absolute must in the recipe, do not skip it)
Preheat the oven to 350º. Butter the bottom and up the sides of a 10” pie plate.
Spread the chopped cranberries and walnuts over the bottom of the pie plate. Sprinkle the mixture with ¼ cup of the sugar, tossing the cranberries and walnuts in the sugar.
In a large bowl, whisk the flour, salt, and remaining 1 cup of sugar. Beat in the melted butter. Add the eggs and almond extract and mix until just combined. o not over-mix.
Pour the batter over the cranberry walnut mixture, pushing it to the edges and smoothing the top with a spatula. Bake until the top is puffed and just beginning to turn golden, 30 to 33 minutes. Cool completely on a wire rack.
Sodium: 61mg | Calcium: 15mg | Vitamin C: 2.2mg | Vitamin A: 405IU | Sugar: 22g | Fiber: 1g | Potassium: 60mg | Cholesterol: 58mg | Calories: 271kcal | Saturated Fat: 8g | Fat: 16g | Protein: 3g | Carbohydrates: 32g | Iron: 0.8mg