The Cranberry Walnut Pie Recipe

One of the classic healthy recipes of all time: Jewel-toned cranberries add tartness to an otherwise sweet and buttery nut filling. Cranberries are available year round in the produce and freezer sections of most supermarkets.

Ingredients:

1/2 cup (125 mL) unsalted butter

1 cup (250 mL) packed brown sugar

1/2 cup (125 mL) liquid honey

1 tbsp (15 mL) cider vinegar

2 tsp (10 mL) vanilla

1/4 tsp (1 mL) salt

3 eggs, lightly beaten

1-1/2 cups (375 mL) cranberries

1-1/2 cups (375 mL) walnut halves

Pastry:

1-1/4 cups (300 mL) all-purpose flour

1 tbsp (15 mL) granulated sugar

1/4 tsp (1 mL) salt

1/2 cup (125 mL) cold unsalted butter, cubed

1/4 cup (60 mL) cold water, (approx)

Directions:

1. Pastry: In bowl, whisk together flour, sugar and salt. Using pastry blender or 2 knives, cut in butter until in coarse crumbs with a few larger pieces. 

2. Drizzle with water, tossing with fork until ragged dough forms and adding up to 1 tsp more water if necessary.

3. Shape into disc; wrap and refrigerate until chilled, about 1 hour. (Make-ahead: Refrigerate for up to 3 days or freeze for up to 1 month.) Let stand at room temperature for 5 minutes to soften slightly.

4. On lightly floured surface, roll out pastry to 12-inch (30 cm) circle; fit into 9-inch (23 cm) pie plate. Trim to leave 1-inch (2.5 cm) overhang; fold under and flute edge. Prick bottom all over with fork. Chill until firm, about 30 minutes.

5. In small saucepan, melt butter over medium heat; whisk in brown sugar until smooth. Remove from heat. Add honey, vinegar, vanilla and salt; whisk in eggs. 

6. Arrange cranberries and walnuts in pie shell; pour filling over top. Bake on hot baking sheet on bottom rack of 350ºF (180ºC) oven until filling is set, 50 to 60 minutes. Let cool completely on rack.