Apricot, Cranberry And Walnut Pie
Serves: 6
Iva Padberg
1 January 1970
Based on User reviews:
52
Spice
50
Sweetness
44
Sourness
46
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 large
Egg1 tsp
Vanilla Extract1 cup
Whipping Cream3 tbsps
Unsalted Butter (melted)3 tsp
Ground Cinnamon1 tsp
Salt1.5 cups
Walnut (coarsely chopped)1 cup
Dried CranberryDirections:
1
Position rack in center of oven and preheat to 375°F
2
Whisk brown sugar, eggs and vanilla extract in large bowl to blend
3
Whisk in cream, melted butter, cinnamon and salt
4
Stir in chopped walnuts, apricot pieces and 1 cup cranberries
5
Transfer filling to prepared crust
6
Bake until filling is set and crust is golden, tenting pie with foil if crust browns too quickly, about 1 hour
7
Transfer pie to rack; cool pie completely
8
(Can be prepared 1 day ahead
9
Cover pie and store at room temperature
10
) Garnish pie with additional dried apricots, cranberries and walnuts
11
Serve pie at room temperature
12
Position rack in center of oven and preheat to 375°F
13
Whisk brown sugar, eggs and vanilla extract in large bowl to blend
14
Whisk in cream, melted butter, cinnamon and salt
15
Stir in chopped walnuts, apricot pieces and 1 cup cranberries
16
Transfer filling to prepared crust
17
Bake until filling is set and crust is golden, tenting pie with foil if crust browns too quickly, about 1 hour
18
Transfer pie to rack; cool pie completely
19
(Can be prepared 1 day ahead
20
Cover pie and store at room temperature
21
) Garnish pie with additional dried apricots, cranberries and walnuts
22
Serve pie at room temperature