Cranberry Walnut Pumpkin Pie

Save the scraps from the pie dough to make into sweet or savory batons.

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon allspice
• 3/4 cups cold shortening
• 4 - 5 tablespoons ice cold water

FILLING

• 1 cup fresh cranberries, stems removed
• 1/2 cup walnuts
• 1/4 cup brown sugar
• 1 teaspoon vanilla
• 3 large eggs
• 1 3/4 cups pumpkin puree (1 15 ounce can)
• 1/2 cup sugar
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1 cup evaporated milk

METHOD

Equipment: One 9 inch pie plate, deep dish variety.

Sift flour, salt and allspice in a bowl. Cut in shortening with a pastry blender, or blend with fingertips until mixture resembles coarse oatmeal.

Sprinkle water into the dough, one tablespoon at a time. Mix well with a fork after each sprinkling. If dough can be formed into a ball after putting 4 tablespoons, , you do not need the extra tablespoon of water. If it does not form a dough, add more water one TEASPOON at a time.

Divide dough in two equal pieces. Wrap in waxed paper and let firm in refrigerator, about 15 minutes.

Preheat oven to 425°F.

CRANBERRY SPREAD: Put cranberries and walnuts in food processor. Pulsing, chop until cranberries are very small. Remove to a small bowl and stir in brown sugar and vanilla. Set aside.

In a large bowl, beat eggs lightly. Stir in pumpkin, sugar, salt, cinnamon and ginger. Mix well. Slowly add evaporated milk, stirring until combined.

Roll pie dough and line pie plate, saving dough scraps for batons. Spread reserved cranberry mixture on bottom of pie. Pour pumpkin filling over all.

Bake in a preheated 425°F for 15 minutes. Reduce heat to 350°F and bake for another 40 - 50 minutes or until a tester inserted in the center comes out clean. Cool on wire rack.

Yield: 1 pie

Pastry batons.: Roll excess dough, sprinkle with brown sugar. Cut in thin strips, and put on cookie sheet, twisiting as you place them. Bake witrh pie for 10 - 15 minutes. They rarely make it to the table, since everyone bustling around the kitchen nibbles. If using an unspiced, plain dough, sprinkle araway seeds to make savory batons.

This recipe from www.inmamaskitchen.com

Contributor: Diana Serbe

back to thanksgiving       back to holiday dessert recipes - Thanksgiving and Christmas        cranberry article with recipes

Happy holiday cooking!

top of page