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Cranberry Walnut Pie

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"This pie is a delicious, festive treat that looks and tastes like you spent hours in the kitchen baking it. I've made this pie for parties and family gatherings and always get rave reviews. It's the first dessert to disappear at Thanksgiving and Christmas dinner."
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1 h 35 m servings 444 cals
Original recipe yields 8 servings (1 9-inch pie)

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine corn syrup, brown sugar, eggs, butter, vanilla extract, and salt in a large bowl; beat thoroughly. Fold in cranberries and walnuts.
  3. Line a 9-inch pie plate with the prepared crust. Pour in cranberry and walnut mixture; smooth the top. Cover the rim of the crust with thin strips of aluminum foil to prevent burning.
  4. Bake in the preheated oven until center is set, 50 to 60 minutes. Let cool before serving, at least 30 minutes.


  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 444 calories; 24.6 g fat; 53.6 g carbohydrates; 6.1 g protein; 85 mg cholesterol; 352 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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