Are you ready to bake up a storm this autumn? Then look no further! This cranberry walnut pie recipe is the perfect blend of tart cranberries, crunchy walnuts, and a flaky, buttery crust – a delicious and easy recipe that's sure to impress your family and friends. It's a fantastic addition to any Thanksgiving spread, holiday gathering, or simply a cozy night in. This homemade cooking project is easier than you think, perfect for those seeking quick dinner ideas or healthy meals with a festive twist.
Ingredients:
For the Crust:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, chilled and cubed
- 1/2 cup ice water
For the Filling:
- 1 (12 ounce) bag fresh or frozen cranberries
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/4 cup orange juice
- 1 tablespoon lemon zest
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup chopped walnuts
Instructions:
Making the Crust:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in butter: Add the chilled, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs.
- Add water: Gradually add the ice water, mixing until the dough just comes together. Don't overmix!
- Chill the dough: Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This allows the gluten to relax, resulting in a more tender crust.
- Roll and bake: Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges.
Making the Filling:
- Combine ingredients: In a large bowl, combine the cranberries, granulated sugar, brown sugar, orange juice, lemon zest, cinnamon, and nutmeg. Gently stir in the chopped walnuts.
- Pour into crust: Pour the cranberry filling into the prepared pie crust.
- Bake: Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover the edges with aluminum foil.
- Cool: Let the pie cool completely on a wire rack before serving. This allows the filling to set properly.
Tips for the Best Cranberry Walnut Pie:
- For a richer flavor, use homemade pie crust.
- Don't overmix the pie dough; overmixing develops the gluten, resulting in a tough crust.
- If using frozen cranberries, do not thaw them before adding them to the filling.
- For a sweeter pie, increase the sugar to your preference.
- To prevent the crust from burning, cover the edges with foil during the last 15-20 minutes of baking.
Variations:
- Spiced Cranberry Walnut Pie: Add a pinch of allspice or cloves to the filling for a warm, festive flavor.
- Orange Cranberry Walnut Pie: Increase the orange juice and add a tablespoon of orange liqueur to the filling for a citrusy twist.
- Cranberry Pecan Pie: Substitute pecans for walnuts for a different nutty flavor profile.
Nutritional Information (per slice, approximate):
- Calories: Approximately 350-400
- Fat: 18-22g
- Saturated Fat: 10-12g
- Carbohydrates: 40-45g
- Sugar: 25-30g
- Protein: 3-4g
This cranberry walnut pie is a guaranteed crowd-pleaser, a testament to the magic of homemade cooking. Enjoy this delicious and easy recipe, perfect for any occasion! It’s a true celebration of fall flavors, effortlessly transforming simple ingredients into a truly memorable dessert.