Walnut-Cranberry Lattice Pie |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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After this ruby-red pie got rave reviews on Thanksgiving, I was happy to bake it again for Christmas dinner. The naturally tart cranberries are perfectly sweetened and accented with walnuts, raisins and lemon. Ingredients:
pastry for double-crust pie (9 inches) |
1 tablespoon cornstarch |
1/4 cup water |
3/4 cup sugar |
3/4 cup light corn syrup |
1 teaspoon grated lemon peel |
1 package (12 ounces) fresh or frozen cranberries |
1/2 cup raisins |
1/2 cup chopped walnuts |
2 tablespoons butter |
Directions:
1. Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of plate. Set remaining pastry aside.
2. In a large saucepan, combine cornstarch and water until smooth. Stir in the sugar, corn syrup and lemon peel; bring to a boil over medium heat. Add cranberries and raisins; cook and stir for 4-6 minutes or until the berries pop. Remove from the heat; stir in walnuts and butter. Pour into crust.
3. Roll out remaining pastry; make a lattice crust. Seal and flute edges. Bake at 425° for 30-40 minutes or until filling is bubbly and crust is golden brown. Cool on a wire rack. Yield: 6-8 servings.
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