If your cupboard is bearing down, weighted with leftover nuts from the holiday season, this recipe might help you out...it's a sacrifice on your part of course, it means you have to use them in a nut pie and mix in those frozen leftover cranberries in the freezer and create a luscious, sweet, comforting pie that oozez onto your plate and requires sopping up with some fine vanilla ice cream...You are so selfless, a hero...
Mum and I discovered this recipe about 16 years ago in Bon Appetit and have adapted it here and there with varying amounts and types of nuts and with the type of pastry crust.
Its official name is Three-Nut Pie with Cranberries (okay that's kind of utilitarian...how about February Freedom Pie? Winter Walnut Wacation?)
- 1 pie crust (they call for a buttermilk pie crust)
- 1/2 cup coarsely chopped walnuts
- 1/2 cup coarsely chopped pecans
- 1/2 cup sliced almonds
- 3/4 cup firmly packed dark brown sugar
- 1/2 cup light corn syrup
- 1/4 cup plus
- 2 tablespoons (3/4 stick) unsalted butter, melted, room temperature
- 3 large eggs
- 2 tablespoons unsulfured (light) molasses
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1-1/2 cups cranberries (about 6 ounces)
Preheat oven to 400°F.
Roll out pie crust disk on lightly floured surface to 13-inch-diameter round (about 1/8 inch thick). Roll up dough on rolling pin and transfer to 9-inch-diameter glass pie plate. Gently press into place.
Trim edges of crust, leaving 3/4-inch overhang. Fold overhang under crust so that crust is flush with edge of pie pan. Crimp edges to make decorative border.
Freeze crust until firm, about 15 minutes.
Line pie crust with foil, leaving 3-inch overhang. Fill foil with beans or pie weights. Fold extra foil gently over crust edges.
Bake until crust is set, about 15 minutes. Remove foil and beans and continue baking until crust just begins to color, piercing with toothpick if crust bubbles, about 10 minutes. Cool. Maintain oven temperature.
Meanwhile, combine chopped walnuts, pecans and almonds on cookie sheet. Toast nuts until just golden, about 10 minutes. Cool.
Whisk brown sugar, light corn syrup, butter, eggs, molasses, vanilla extract and salt to blend in bowl. Stir in toasted nuts and cranberries. Pour filling into prepared crust. Bake until center of filling is set, about 45 minutes.
Cool pie completely. Serves 8, but can be enjoyed alone...if necessary...might be necessary.