Cranberry Double-Nut Pie

Name: Cranberry Double-Nut Pie
Ingredients: Pastry for single-crust pie (9 inches); 3 large eggs; 3/4 cup packed brown sugar; 1/2 cup light corn syrup; 1/3 cup butter, melted; 2 tablespoons molasses; 1/4 teaspoon salt; 1-1/2 cups fresh or frozen cranberries, thawed; 3/4 cup coarsely chopped walnuts, toasted; 3/4 cup coarsely chopped pecans, toasted

10 ingredients

3 steps

Ingredients

Pastry for single-crust pie (9 inches)
3 large eggs
3/4 cup packed brown sugar
1/2 cup light corn syrup
1/3 cup butter, melted
2 tablespoons molasses
1/4 teaspoon salt
1-1/2 cups fresh or frozen cranberries, thawed
3/4 cup coarsely chopped walnuts, toasted
3/4 cup coarsely chopped pecans, toasted

Directions

1

Preheat oven to 350°. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge.
2

In a large bowl, whisk eggs, brown sugar, corn syrup, butter, molasses and salt; stir in cranberries, walnuts and pecans. Pour into pastry.
3

Bake 45-50 minutes or until set. Cool on a wire rack.