Apricot, Cranberry and Walnut Pie |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 cup (packed) golden brown sugar |
2 large eggs |
1 teaspoon vanilla extract |
1/4 cup whipping cream |
3 tablespoons unsalted butter, melted |
3/4 teaspoon ground cinnamon |
1/4 teaspoon salt |
1 1/2 cups coarsely chopped walnuts |
1 1/2 cups dried apricots (about 8 ounces), cut into 1/2-inch pieces |
1 cup dried cranberries |
epi:recipelink id= 102546 /epi:recipelink |
additional dried apricots, dried cranberries and walnuts (for garnish) |
Directions:
1. Position rack in center of oven and preheat to 375°F. Whisk brown sugar, eggs and vanilla extract in large bowl to blend. Whisk in cream, melted butter, cinnamon and salt. Stir in chopped walnuts, apricot pieces and 1 cup cranberries.
2. Transfer filling to prepared crust. Bake until filling is set and crust is golden, tenting pie with foil if crust browns too quickly, about 1 hour. Transfer pie to rack; cool pie completely. (Can be prepared 1 day ahead. Cover pie and store at room temperature.)
3. Garnish pie with additional dried apricots, cranberries and walnuts. Serve pie at room temperature.
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