Every once in a while, I get seriously intrigued by a recipe, and can not get it out of my mind until I try it.
This was one of those. A cranberry walnut pie that was in the local newspaper last weekend.
To me it sounded like a nice twist on a pecan pie.
Since I had all the ingredients except the cranberries and the walnuts (which Chris happily added to his shopping list), AND there was still one "store bought pie crust" in the refrigerator from the chocolate pie making last month, it seemed quite clear this should be made.
Aren't cranberries just so beautiful?
I resisted mightily the urge to add some brown sugar to this. It seemed to me that only 1/2 cup of sweetener (from honey, molasses, and maple syrup) would not be enough to counteract the tartness of the berries.
But I was wrong. Wrong. Wrong. Wrong. And this is so right.
It is tart, but not so much that you squint when you taste it. It is crunchy and nutty from the walnuts. The spices blend perfectly with no one overpowering the other. The hints of bourbon, orange, and molasses are unexpected and completely delightful. Even in a store bought crust, this is wonderful.
The recipe makes 2 pies, so I halved it. I sort of wonder how it would be in a tart pan with a shortbread crust.
If you are a fan of rhubarb pie. You will love this. If you dislike overly sweet deserts, this has your name written all over it. If you want to make a simple, elegant, unusual dessert for Thanksgiving dinner, this is your pie.
Yummy!
Posted by: jacki long | 11/13/2019 at 10:43 AM
My favorite bakery does a really nice cranberry-walnut pie. I haven't had any, yet this season........ Maybe tomorrow.
Posted by: Vicki in Michigan | 11/15/2019 at 01:48 PM