Photo: Chris Court; Styling: Carla Gonzalez-Hart 
Hands-on Time
13 Mins
Total Time
1 Hour 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.

How to Make It

Step 1

Preheat oven to 425°.

Step 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.

Step 3

Reduce oven temperature to 350°.

Step 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.

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