Walnut-Cranberry Pie

Name: Walnut-Cranberry Pie
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 zest; 1 package (12 ounces) fresh or frozen cranberries; 1/2 cup raisins; 1/2 cup chopped walnuts; 2 tablespoons butter

10 ingredients

3 steps

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 zest
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 crust; trim to 1 in. beyond edge of plate. Set remaining pastry aside. Refrigerate until ready to fill.
2

In a large saucepan, combine cornstarch and water until smooth. Stir in the sugar, corn syrup and lemon zest; 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. Cool completely. Pour into crust.
3

Roll out remaining pastry; make a lattice or decorative crust. Seal or flute edges. Bake at 425° for 30-40 minutes or until filling is bubbly and crust is golden brown. Cool on a wire rack.