Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
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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.

Ruth Cousineau
Recipe by Cooking Light November 2014

Gallery

Credit: Chris Court; Styling: Carla Gonzalez-Hart

Recipe Summary

hands-on:
13 mins
total:
1 hr 26 mins
Yield:
Serves 10 (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • 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.

  • Reduce oven temperature to 350°.

  • 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.

Nutrition Facts

287 calories; fat 14.6g; saturated fat 4.4g; mono fat 4g; poly fat 5.2g; protein 4g; carbohydrates 37g; fiber 2g; cholesterol 62mg; iron 1mg; sodium 210mg; calcium 32mg.
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