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Donna’s Cranberry Nut Pie

Donna Stebbins is one of two bakers in our Taste-Test Kitchen and this is her favorite cranberry pie recipe. Elsewhere, you’ll also find Taste-Test Kitchen Baker Bernie Vann’s cranberry nut pie recipe. Which one is the best? We’ll let you be the judge!

Pie Crust (for 2 pie shells):

  • 2 cups flour
  • 1 teaspoon salt
  • 1 cup vegetable shortening
  • 1/2 cup ice-cold water

Filling:

  • 1-1/4 cups fresh or frozen cranberries, halved
  • 1/4 cup walnuts or pecans, chopped
  • 1/3 cup brown sugar, packed
  • 1 egg
  • 1/2 cup sugar
  • 1/2 cup flour
  • 1/3 cup butter, melted

In a large mixing bowl, mix flour and salt. Add the shortening and mix with a pastry cutter or fork until coarse crumbs are formed. Add the ice water, stirring with a fork until just moistened. Form dough into a ball, work together just a bit, then divide into two equal size balls. On a floured surface, roll out the dough to fit a 9-inch pie pan.

(The second ball of dough can be frozen for later use, or rolled out and frozen in a pie tin so it’s ready for the next time you want to make a cranberry pie. If doing several pie pans, slip a piece of wax paper between the pans and slip the stack inside a resealable plastic bag.)

Spread cranberries into unbaked pie shell. Sprinkle on nuts and brown sugar.

In a medium mixing bowl, beat egg until thick. Gradually add sugar, beating until well blended. Add flour and butter, mixing thoroughly. Pour batter over cranberries. Bake in a preheated 350-degree oven for 45 minutes.

Serve with whipped cream or a scoop of vanilla ice cream.

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