ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Maple-Walnut Cranberry Pie

Photo: Chris Court; Styling: Carla Gonzalez-Hart

 

Hands-on time 13 mins
Total time 1 hr, 26 mins
Yield

Serves 10 (serving size: 1 slice)

While the buttery, maple-scented filling is inspired by classic pecan pie, we swap in toasted walnuts and add chopped fresh cranberries for a beautiful pop of color and tart flavor contrast that cuts the sweetness.

Ingredients

  • 1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury)
  • Cooking spray
  • 1/2 cup maple syrup
  • 1/2 cup dark corn syrup
  • 2 tablespoons butter, melted
  • 2 teaspoons cornstarch
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 large eggs, lightly beaten
  • 1 1/2 cups fresh cranberries, coarsely chopped
  • 3/4 cup coarsely chopped walnuts, toasted

Nutrition Information

  • calories 287
  • fat 14.6 g
  • satfat 4.4 g
  • monofat 4 g
  • polyfat 5.2 g
  • protein 4 g
  • carbohydrate 37 g
  • fiber 2 g
  • cholesterol 62 mg
  • iron 1 mg
  • sodium 210 mg
  • calcium 32 mg

How to Make It

  1. Preheat oven to 425°.

  2. Roll dough into an 11-inch circle; fit into a 9-inch pie plate coated with cooking spray. Fold edges under; flute. Line bottom of dough with a piece of foil; arrange pie weights or dried beans on foil. Bake at 425° for 5 minutes. Remove pie weights and foil; bake 1 minute. Cool on a wire rack.

  3. Reduce oven temperature to 350°.

  4. Combine maple syrup and next 6 ingredients (through eggs) in a medium bowl, stirring with a whisk. Gently stir in cranberries and walnuts. Pour cranberry mixture into prepared crust. Bake at 350° for 45 minutes or until filling is just set, shielding edges of piecrust with foil after 30 minutes. Cool on wire rack.