Cranberry Nut Pie
A tangy cranberry nut pie with a buttery crust, featuring tart cranberries and crunchy walnuts, perfect for holiday gatherings or a festive dessert treat.
Ingredients
Instructions
- Preheat oven to 325°F.
- Butter a 9-inch pie plate and layer cranberries on the bottom.
- Sprinkle with brown sugar and chopped walnuts.
- In a bowl, beat the egg until thick.
- Gradually add sugar, beating until thoroughly blended.
- Stir in flour and melted butter.
- Blend well and pour over the cranberries, sugar, and nuts.
- Bake for 45 minutes.
- Cut into wedges and serve with ice cream.
Tips & Substitutions
For a more indulgent flavor, consider adding a teaspoon of vanilla extract or a pinch of cinnamon to the egg mixture. If you prefer, substitute pecans for walnuts for a different nutty flavor. Make sure to chop the nuts coarsely to add texture. If fresh cranberries are unavailable, frozen cranberries can be used directly without thawing, making this a versatile recipe for all seasons.
Serving Suggestions
This cranberry nut pie is delightful on its own or served warm with a scoop of vanilla ice cream for a comforting dessert. It pairs beautifully with coffee or tea and makes a lovely addition to holiday gatherings. For a festive touch, serve with whipped cream or a drizzle of caramel sauce. It can also be enjoyed as a sweet breakfast treat alongside yogurt or fruit.
Storage & Reheating
Store leftover cranberry nut pie in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in the microwave for about 20-30 seconds or until warmed through. Alternatively, reheat in a preheated oven at 350°F for about 10-15 minutes, which helps to maintain the pie’s texture.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry Nut Pie contains roughly 481 calories, with 7g protein, 65g carbohydrates, and 23g fat. It is a good source of protein (14% of the Daily Value), iron (12% of the Daily Value), and calcium (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use dried cranberries instead of fresh or frozen?
While fresh or frozen cranberries provide the best flavor and texture, you can use dried cranberries. However, you may need to soak them in hot water for about 15 minutes to rehydrate and soften them before adding to the pie, as they are much sweeter than fresh cranberries.
How can I make this recipe gluten-free?
To make cranberry nut pie gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend. Ensure that all other ingredients, especially the baking powder (if used), are certified gluten-free. This allows those with gluten sensitivities to enjoy this delicious dessert without compromising flavor.
What can I do if I don’t have brown sugar?
If you don't have brown sugar, you can make a quick substitute by mixing white sugar with a bit of molasses. For every cup of brown sugar needed, mix 1 cup of white sugar with 1 tablespoon of molasses. This will mimic the moisture and flavor profile of brown sugar in your cranberry nut pie.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).