Jewel-toned cranberries add tartness to an otherwise sweet and buttery nut filling. Cranberries are available year round in the produce and freezer sections of most supermarkets.
- Portion size 12 servings
- Credits : Canadian Living: Holiday 2012
MethodPastry: In bowl, whisk together flour, sugar and salt. Using pastry blender or 2 knives, cut in butter until in coarse crumbs with a few larger pieces.
Drizzle with water, tossing with fork until ragged dough forms and adding up to 1 tsp more water if necessary.
Shape into disc; wrap and refrigerate until chilled, about 1 hour. (Make-ahead: Refrigerate for up to 3 days or freeze for up to 1 month.) Let stand at room temperature for 5 minutes to soften slightly.
On lightly floured surface, roll out pastry to 12-inch (30 cm) circle; fit into 9-inch (23 cm) pie plate. Trim to leave 1-inch (2.5 cm) overhang; fold under and flute edge. Prick bottom all over with fork. Chill until firm, about 30 minutes.
In small saucepan, melt butter over medium heat; whisk in brown sugar until smooth. Remove from heat. Add honey, vinegar, vanilla and salt; whisk in eggs.
Arrange cranberries and walnuts in pie shell; pour filling over top. Bake on hot baking sheet on bottom rack of 350ºF (180ºC) oven until filling is set, 50 to 60 minutes. Let cool completely on rack.
Nutritional facts Per serving: about
- Fibre 2 g
- Sodium 116 mg
- Sugars 31 g
- Protein 5 g
- Calories 393.0
- Total fat 24 g
- Potassium 170 mg
- Cholesterol 85 mg
- Saturated fat 10 g
- Total carbohydrate 43 g
- Iron 11.0
- Folate 20.0
- Calcium 4.0
- Vitamin A 15.0
- Vitamin C 2.0