Pillsbury Most Requested Recipes™ - Pies, Tarts & More - (Page 69) holiday pies Walnut-Cranberry Tart Prep Time: 15 Minutes Ready in: 1 Hour 30 Minutes Servings: 10 Cook’s Note 1 Pillsbury refrigerated pie crust (from 15-oz box), softened as directed on box 3 eggs, slightly beaten 2 /3 cup sugar 3 /4 cup light corn syrup 1 /4 cup orange juice 1 1 /2 cups chopped walnuts 3 /4 cup coarsely chopped fresh cranberries 1 /2 cup whipping cream, whipped ® » 1. Heat oven to 450°F. Make pie crust as directed on box for One-Crust Filled Pie using 10-inch tart pan with removable bottom or 9-inch glass pie pan. Trim edges. DO NOT PRICK CRUST. 2. Bake 5 to 7 minutes or just until crust begins to brown. Remove crust from oven. If crust puffs in center, flatten gently with back of wooden spoon. Reduce oven temperature to 350°F. 3. In large bowl, combine eggs, sugar, corn syrup and orange juice; beat until well blended. Stir in walnuts and cranberries. Pour into partially baked shell. 4. Bake 35 to 45 minutes or until edges are puffed and center is soft set. Lightly cover edges during last 10 minutes of baking if necessary to prevent excessive browning. Cool 30 minutes. Serve slightly warm or cool. Serve with whipped cream. Nutrition information per serving: 1 SeRviNg: Calories 410 (Calories from Fat 200); Total Fat 22g (Saturated Fat 6g); Cholesterol 80mg; Sodium 140mg; Total Carbohydrate 47g (Dietary Fiber 2g; Sugars 25g); Protein 5g exchaNgeS: 11/2 Starch, 11/2 Other Carbohydrate, 41/2 Fat If you make this pie during the Thanksgiving and Christmas holiday season, you will find fresh cranberries in the produce section of the grocery store. But you can make this pie almost any time of the year. Look in the freezer section near the frozen fruit for bags of frozen cranberries. Don’t thaw them. They are easier to chop when they are frozen. Pillsbury Most Requested Recipes™ 69
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