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
- 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.