Bernie Vann is one of our Taste-Test Kitchen bakers and this is his favorite cranberry pie recipe. Elsewhere, you’ll also fine the recipe Taste-Test Kitchen Baker Donna Stebbins prefers. Which is the best? We’ll let you be the judge!
- 1 pie crust, using your favorite recipe
- 2 cups cranberries, chopped or whole
- 1/4 cup chopped walnuts or pecans
- 1/4 cup brown sugar
- 1 egg
- 1/2 cup sugar
- 1/2 cup flour
- 1/3 cup butter, melted (allow to cool)
- 1 teaspoon vanilla (optional)
Line the bottom of a 9-inch pie pan with pie crust. Spread cranberries on bottom of unbaked pie shell. Sprinkle brown sugar and walnuts over cranberries.
In a medium mixing bowl, beat egg until thick. Gradually add sugar and continue beating well. Add flour, melted butter and vanilla (if desired) and mix thoroughly. Pour batter over the cranberry filling.
Bake in a preheated 350-degree oven for 45 minutes, or until golden brown and firm.