Autumn Harvest Berry and Nut Pie
- Prenatal pick
In this wonderful pie, tart cranberries and a little apple balance the sweetness of the walnut filling. If you wish, you could substitute pecans for
the walnuts.
the walnuts.
Ingredients
- Single-Crust Pie Pastry
- 2 eggs
- 1 tbsp (15 mL) cornstarch
- 2/3 cups (150 mL) golden corn syrup
- 1/4 cup (60 mL) butter, melted
- 1/4 cup (60 mL) dark brown sugar
- 1/4 cup (60 mL) granulated sugar
- 2 tsp (10 mL) grated orange rind
- 2-1/2 cups (625 mL) coarsely chopped walnut
- 2 cups (500 mL) cranberry
- 1 cup (250 mL) grated peeled apples
Preparation
On lightly floured surface, roll out dough into circle scant 1/4 inch/5 mm thick; line 9- or 10-inch/23 or 25 cm pie plate, then trim and flute edge. Prick with fork.
Line with parchment paper and weigh down with pie weights or dried beans; bake in bottom third of 425F/220C oven for 10 minutes. Remove paper and weights.
In large bowl, whisk eggs with cornstarch until smooth. Whisk in corn syrup, butter, brown and granulated sugars, and orange rind; stir in walnuts, cranberries and apples. Scrape into pie shell; bake in bottom third of 400F/200C oven, covering edge with foil if browning, until filling is bubbling and cranberries are tender, 30 to 35 minutes.
Let cool completely on rack before serving, 3 hours.
Makes 8 to 12 servings.
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