During cranberry season, buy an extra bag or two to freeze so you can make this crumbly-top fruit pie year-round.

Source: Midwest Living

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Recipe Summary

prep:
25 mins
bake:
45 mins at 375°
Servings:
8
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Wisconsin Cranberry-Nut Pie

Ingredients

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Directions

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  • Prepare the pastry. On a lightly floured surface, roll dough to form a 12-inch circle. Ease into a 9-inch pie plate, being careful not to stretch pastry. Trim to 1/2 inch beyond the edge of the pie plate; fold under the extra pastry. Crimp the edge. Set aside.

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  • For filling, in a large bowl, mix cranberries, brown sugar, nuts, the 3 tablespoons flour, and the cinnamon. Spoon mixture into pastry shell.

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  • In a mixing bowl, beat egg until thick. Gradually add granulated sugar and beat until well combined. Beat in the 1/2 cup flour and the melted butter. Pour batter over cranberries. To prevent overbrowning, cover edge of pie with foil.

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  • Bake in a 375 degree F oven for 25 minutes; remove foil. Bake for 20 to 25 minutes more or until top is golden. Serve with ice cream or whipped cream, if you like. Makes 8 servings.

Tips

To make pastry cutouts to trim the top of the pie, roll out pastry scraps about 1/8 inch thick and use small cutters to form leaf shapes. Place cutouts on a baking sheet and bake in a 375 degree F oven for 4 or 5 minutes or until the cutouts are lightly browned.

Nutrition Facts (Wisconsin Cranberry-Nut Pie)

419 calories; total fat 22g; cholesterol 47mg; sodium 157mg; carbohydrates 53g.

Pastry for Single-Crust Pie

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of water at a time over the flour mixture, tossing with a fork until all of the dough is moistened. Form dough into a ball.

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