CRANBERRY AND WALNUT PIE
This recipe was used for years by the ladies of the former First Baptist Church of Warrens who baked hundreds of cranberry pies and served slices to visitors during the Warrens Cranberry Festival. -June Potter Warrens, WI
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge., Spread cranberries evenly into crust; sprinkle with brown sugar and walnuts. In a bowl, beat egg on high speed until thick and pale yellow, about 5 minutes. Gradually beat in sugar. Beat in flour and melted butter (mixture will be thick). Spoon over cranberries, spreading evenly., Bake on a lower oven rack until crust is golden brown, 40-45 minutes. Cover pie loosely with foil during the last 10-15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack. Serve warm with ice cream.
Nutrition Facts : Calories 384 calories, Fat 22g fat (13g saturated fat), Cholesterol 74mg cholesterol, Sodium 227mg sodium, Carbohydrate 43g carbohydrate (21g sugars, Fiber 2g fiber), Protein 4g protein.
VEGAN WALNUT CRUSTED APPLE CRANBERRY SALAD PIE
Oh so yummy! I tired this salad after going apple picking & it is now a favorite apple dish! This is a tasty, sweet and simply surprising salad pie that is perfect for fall. It comes from "Vegan Planet" by Robin Robertson. Enjoy! * I have also tried this recipe with macadamia nuts instead of walnuts and it was delicious!
Provided by Vegan_Painter
Categories Apple
Time 1h
Yield 1 pie, 6 serving(s)
Number Of Ingredients 10
Steps:
- Drain the dates and set aside.
- In a food processor, combine 1 1/2 cups of the walnuts with the drained dates and process into a sticky paste. Press the mixture into the bottom and sides of a lightly oil 9-inch pie plate and set aside.
- Peel, core and shred the apples, or cut into very thin slices and place in a large bowl. Add the lemon juice and toss to coat, to prevent discoloration. Drain any liquid from the apples, then add cranberries, celery scallions, soy mayonnaise, sugar and salt. Stir gently to combine. Taste and adjust the seasonings, then transfer to the prepared pie plate and spread over the crust. Press the apple mixture into the crust and smooth the top. Sprinkle the remaining 1/2 cup of walnuts on top.
- Cover and refrigerate for at least 30 minutes or up to 2 hours before serving. Cut into wedges and serve.
Nutrition Facts : Calories 512.9, Fat 40.2, SaturatedFat 4.6, Cholesterol 7, Sodium 217.6, Carbohydrate 39.6, Fiber 7, Sugar 27.4, Protein 7
VEGAN WALNUT CRUSTED APPLE CRANBERRY SALAD PIE
Steps:
- 1. Drain the dates and set aside. 2. In a food processor, combine 1 1/2 cups of the walnuts with the drained dates and process into a sticky paste. Press the mixture into the bottom and sides of a lightly oil 9-inch pie plate and set aside. 3. Peel, core and shred the apples, or cut into very thin slices and place in a large bowl. Add the lemon juice & toss to coat, to prevent discoloration. Drain any liquid from the apples, then add cranberries, celery scallions, soy mayonnaise, sugar and salt. Stir gently to combine. Taste and adjust the seasonings, then transfer to the prepared pie plate and spread over the crust. Press the apple mixture into the crust and smooth the top. Sprinkle the remaining 1/2 cup of walnuts on top. 4. Cover and refrigerate for at least 30 minutes or up to 2 hours before serving. Cut into wedges & serve.
DUTCH CRANBERRY-APPLE PIE
Fresh cranberries bring tongue-tingling tartness and festive Christmas color to classic apple pie. With orange peel, spices and a crumb topping, this is a warm and wintry favorite. -Jerri Gradert, Lincoln, Nebraska
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, toss apples with lemon juice; add the cranberries, raisins and walnuts. Combine the brown sugar, cornstarch, orange zest, cinnamon and nutmeg; add to apple mixture and toss gently to coat., On a floured surface, roll out dough to fit a 9-in. pie plate; transfer to plate. Trim crust to 1/2 in. beyond rim of plate; flute edges. Fill with apple mixture and dot with butter., For topping, combine flour and brown sugar; cut in butter until crumbly. Sprinkle over filling. Bake at 350° for 50-60 minutes or until topping is golden brown and filling is bubbly. If necessary, cover edges with foil during the last 15 minutes to prevent overbrowning.
Nutrition Facts : Calories 427 calories, Fat 17g fat (8g saturated fat), Cholesterol 24mg cholesterol, Sodium 163mg sodium, Carbohydrate 69g carbohydrate (41g sugars, Fiber 3g fiber), Protein 3g protein.
APPLE-CRANBERRY PIE WITH WALNUT CRUST
The nutty crust and the combination of apples and cranberries make a great pie, a little different crust is very good.
Provided by Marian Arbour
Categories Fruit Desserts
Time 1h
Number Of Ingredients 13
Steps:
- 1. In food processor pulse walnuts until coarsley chopped, add sugar and flour, pulse until fine. add butter pulse until combined and crumbly, add one egg and vanilla and pulse until dough sticks together about 19 seconds...if dough is not holding together, add 1 to 2 tsps cold water and pulse til dough sticks together.. press dough into a ball and divide into 2 portions, one third and 2 thirds wrap in saran and refrigerate for 15 minutes.
- 2. Press larger piece of dough into bottom of a 9 inch pie pan and flute the edges and refrigerate for 15 minutes.
- 3. For the filling in large skillet over medium heat melt butter, add brown sugar, cinnamon, apples and cranberries, stir and cook until apples are tender-crisp and juicy and cranberries pop 8 to 10 minutes, stir flour into apple mixture and cook for 2 minutes until juices are thickened. pour mixture into chilled pie crust and spread evenly.
- 4. Preheat oven to 375F and on lightly floured surface roll out top crust and place over pie filling and crimp the top and bottom crust..beat the egg and brush over crust and cut several slits into pie crust to let steam escape while baking, bake for 35 to 40 minutes until crust is golden...remove from oven to cool..serve with a dollop of icecream.
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