Concoct A New Menu Cranberry Walnut Pie

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Cranberry Walnut Pie

"This pie is a delicious, festive deal with that looks and tastes like you spent hours inside the kitchen baking it. I've made this pie for events and family gatherings and continually get rave critiques. It's the primary dessert to vanish at Thanksgiving and Christmas dinner."

Ingredients :

2/3 cup light corn syrup
2/3 cup packed darkish brown sugar
3 eggs
1/four cup butter, melted
1 teaspoon vanilla extract
1/2 teaspoon salt
1 half of cups clean cranberries
1 cup chopped walnuts
1 (nine inch) organized pie crust

Instructions :

Prep : 15M	Cook : 8M	Ready in : 1H35M

Preheat oven to 350 stages F (a hundred seventy five degrees C).
Combine corn syrup, brown sugar, eggs, butter, vanilla extract, and salt in a large bowl; beat thoroughly. Fold in cranberries and walnuts.
Line a nine-inch pie plate with the prepared crust. Pour in cranberry and walnut combination; smooth the top. Cover the rim of the crust with thin strips of aluminum foil to save you burning.
Bake within the preheated oven until center is set, 50 to 60 minutes. Let cool earlier than serving, at least half-hour.

Notes :

Altitude adjustments: The times indicated right here are for high altitude. Baking at lower altitudes must best take 40 to 45 minutes total.
Reynolds® Aluminum foil may be used to hold food moist, prepare dinner it frivolously, and make clean-up less complicated.

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