Adaptation: Cranberry-Walnut Pie

Adaptation: Cranberry-Walnut Pie

From Alex at Ombailamos:

The nuts and cranberries float to the top after you pour the syrup/butter /egg goodness all over them.

I don't know where the "family" recipe for cranberry-pecan pie came from, but I've made it several times over the years and it's always been a winner.  BUT turns out, pecans - for some reason - were costing about 3x as much as walnuts this year.  So I had to be adaptable.  Here is the result.  

[Dear Reader: you are not hallucinating. I have inserted photos of Cranberry-PECAN pie, which we served here in NC. Recipe changes appear at the end!]


  • 16 oz fresh (or frozen & thawed) cranberries, washed and halved - about 1.5 cups 
  • 16 oz halves & pieces walnuts 
  • 3 eggs, well-beaten 
  • 4 tablespoons of salted butter, melted 
  • 2/3 cup of sugar 
  • 1 cup of maple syrup
  • spices to taste
  • 1 unbaked pie shell  

More Cranberry-Pecan Pie imagery to make you drool.

The Process: preheat oven to 325.  First beat the eggs together in a small bowl, then melt the butter in a medium-large glass bowl.  Stir the sugar and the maple syrup into the butter, then add spices.  I used: cloves, allspice, orange peel, nutmeg, and cardamom. (Not a terrible quantity of each; I let cloves and cardamom predominate, just to the point that spices came to the nose first rather than sugar + butter.  Start small and work your way up.)  Now stir in the eggs and combine well.  

If you haven't already got your pie shell in the pie pan, do that now.  Dump the cranberries in first, the walnuts on top, then gently pour the egg mixture over the top.  

Place the pie in the oven and bake for 55 minutes.  

Try to let it cool before slicing.  Enjoy!


MY recipe had always read "dark corn syrup" instead of maple syrup. And of course, pecans instead of walnuts. However, I was bound and determined to not use corn syrup, so this year we gave molasses a try. Otherwise, the recipe is essentially the same. Don't skip the cloves!

I will say this: with molasses, the flavor (and color) is so much darker/heavier that vanilla ice cream is a true recommendation as opposed to an option. Next time I will either use maple syrup, like my obviously-much-more-intelligent sister, or I will try the recommendation of one of our dear former-Brit friends and use "golden syrup," which is a lighter-colored cane syrup. 

I apologize for the inadequate crust. My two trusty stoneware pie plates were already in use for pumpkin pie, so we picked up another. Deep Dish, which I hadn't really paid attention to...barely had enough crust to reach the top edge. Decided to fold it down so the pie wouldn't look like it's collar was too starched...hence, wimpy-looking crust. Tasted just fine!

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