Best 6 Apricot Cranberry And Walnut Pie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

The delightful flavors of apricots, cranberries, and walnuts come together to create a tantalizing pie that is sure to please everyone at the table. This sweet and tangy combination is enveloped in a flaky, golden crust that adds the perfect finishing touch. Whether you are looking for a special dessert for a holiday gathering or simply want to enjoy a delicious treat, this apricot cranberry walnut pie is an excellent choice. With its simple ingredients and easy-to-follow steps, this recipe is sure to become a favorite in your kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

CRANBERRY WALNUT PIE



Cranberry Walnut Pie image

Here's a wonderful dessert for Christmas or Thanksgiving. With ruby-red color and a golden lattice crust, this pie looks as good as it tastes. -Diane Everett, Dunkirk, New York

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 8

1 package (12 ounces) fresh or frozen cranberries, thawed
1-1/2 cups packed brown sugar
1 cup chopped walnuts
1/4 cup butter, melted
4-1/2 teaspoons all-purpose flour
2 teaspoons grated orange zest
Dash salt
Pastry for double-crust pie (9 inches)

Steps:

  • Preheat oven to 375°. Place cranberries in a food processor; cover and process until finely chopped. Transfer to a large bowl; stir in brown sugar, walnuts, melted butter, flour, orange zest and salt., On a lightly floured surface, roll 1 half of pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate. Add filling., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Cover edges loosely with foil., Bake 30 minutes. Remove foil; bake 20-25 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Nutrition Facts : Calories 672 calories, Fat 38g fat (19g saturated fat), Cholesterol 75mg cholesterol, Sodium 391mg sodium, Carbohydrate 79g carbohydrate (43g sugars, Fiber 4g fiber), Protein 7g protein.

APRICOT, CRANBERRY AND WALNUT PIE



Apricot, Cranberry and Walnut Pie image

Provided by Elinor Klavins

Categories     Berry     Fruit     Nut     Dessert     Bake     Thanksgiving     Cranberry     Apricot     Walnut     Fall     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 12

1 cup (packed) golden brown sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup whipping cream
3 tablespoons unsalted butter, melted
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups coarsely chopped walnuts
1 1/2 cups dried apricots (about 8 ounces), cut into 1/2-inch pieces
1 cup dried cranberries
epi:recipeLink id="102546"/epi:recipeLink
Additional dried apricots, dried cranberries and walnuts (for garnish)

Steps:

  • Position rack in center of oven and preheat to 375°F. Whisk brown sugar, eggs and vanilla extract in large bowl to blend. Whisk in cream, melted butter, cinnamon and salt. Stir in chopped walnuts, apricot pieces and 1 cup cranberries.
  • Transfer filling to prepared crust. Bake until filling is set and crust is golden, tenting pie with foil if crust browns too quickly, about 1 hour. Transfer pie to rack; cool pie completely. (Can be prepared 1 day ahead. Cover pie and store at room temperature.)
  • Garnish pie with additional dried apricots, cranberries and walnuts. Serve pie at room temperature.

CRANBERRY APRICOT PIE



Cranberry Apricot Pie image

Make and share this Cranberry Apricot Pie recipe from Food.com.

Provided by Sydney Mike

Categories     Pie

Time 1h25m

Yield 10 serving(s)

Number Of Ingredients 9

1 pastry for double-crust deep dish pie
6 cups cranberries
24 dried apricots, quartered
2 1/2 cups granulated sugar
1 1/4 cups water
2/3 cup cranberry liqueur
1 egg
2 teaspoons water
1/4 cup slivered almonds

Steps:

  • Prepare or buy pie crust for 2-crust 9 1/2" deep dish pie.
  • Put cranberries, apricots, sugar & water in a saucepan, & over medium heat bring to boil, cooking 15 minutes & stirring occasionally.
  • Add liqueur & simmer another 15 minutes.
  • Preheat oven to 375 degrees F.
  • Line pie plate with one crust & cut the 2nd crust into 1" strips for lattice top.
  • Fill pie shell with cranberry mixture, then add the lattice top.
  • For glaze, beat egg & water together.
  • Sprinkle top of pie with almonds, & THEN brush lattice top with egg mixture.
  • Bake 45 minutes, until top is golden & filling is bubbling. Be careful not to burn or over-brown the edges.
  • Cool & serve at room temperature.

Nutrition Facts : Calories 465.1, Fat 14, SaturatedFat 3.2, Cholesterol 21.1, Sodium 197.5, Carbohydrate 84.5, Fiber 5.5, Sugar 61.5, Protein 4.2

CRANBERRY AND WALNUT PIE



Cranberry and Walnut Pie image

This recipe was used for years by the ladies of the former First Baptist Church of Warrens who baked hundreds of cranberry pies and served slices to visitors during the Warrens Cranberry Festival. -June Potter Warrens, WI

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings

Number Of Ingredients 9

Dough for single-crust pie
1-1/2 cups fresh or frozen cranberries
1/4 cup packed brown sugar
1/4 cup chopped walnuts
1 large egg
1/2 cup sugar
1/2 cup all-purpose flour
1/3 cup butter, melted
Vanilla ice cream

Steps:

  • Preheat oven to 375°. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge., Spread cranberries evenly into crust; sprinkle with brown sugar and walnuts. In a bowl, beat egg on high speed until thick and pale yellow, about 5 minutes. Gradually beat in sugar. Beat in flour and melted butter (mixture will be thick). Spoon over cranberries, spreading evenly., Bake on a lower oven rack until crust is golden brown, 40-45 minutes. Cover pie loosely with foil during the last 10-15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack. Serve warm with ice cream.

Nutrition Facts : Calories 384 calories, Fat 22g fat (13g saturated fat), Cholesterol 74mg cholesterol, Sodium 227mg sodium, Carbohydrate 43g carbohydrate (21g sugars, Fiber 2g fiber), Protein 4g protein.

PINEAPPLE, APRICOT AND CRANBERRY LATTICE-CRUST PIE



Pineapple, Apricot and Cranberry Lattice-Crust Pie image

Categories     Fruit     Dessert     Bake     Cranberry     Apricot     Pineapple     Bon Appétit

Yield Serves 8

Number Of Ingredients 13

For filling
1 16-ounce can unpeeled apricot halves in heavy syrup, well drained, syrup reserved
1 cup diced dried apricots (about 5 ounces)
3/4 cup sugar
1/4 cup cornstarch
2 tablespoons frozen pineapple juice concentrate, thawed
1 tablespoon fresh lemon juice
4 cups 1/2-inch pieces fresh peeled cored pineapple
1/2 cup cranberries
2 tablespoons (1/4 stick) unsalted butter
For crust
2Easy Pastry Dough disks
1 egg, beaten to blend (for glaze)

Steps:

  • Make filling:
  • Bring reserved apricot syrup and dried apricots to boil in heavy small saucepan. Remove from heat. Let stand until apricots soften, about 10 minutes. Drain apricots; discard syrup.
  • Stir sugar, cornstarch, pineapple juice and lemon juice in heavy medium saucepan until blended and smooth. Mix in pineapple. Let stand until juices form, about 15 minutes. Cook over medium heat until mixture boils and is very thick, stirring often, about 8 minutes. Remove from heat. Mix in cranberries, butter and dried apricots. Cool completely. (Can be made 8 hours ahead; let stand at room temperature.) Gently mix in canned apricots.
  • Make crust:
  • Position rack in lowest third of oven and preheat to 400°F. Roll out 1 dough disk on floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Fold overhang under.
  • Roll out second dough disk on floured surface to 13-inch round. Cut into 1/2-inch-wide strips. Brush inside and top edge of crust with glaze. Spoon filling into crust. Arrange 7 pastry strips across top of pie, spacing 1/2 inch apart; brush with glaze. Arrange 7 more strips atop pie in opposite direction. Tuck ends of pastry strips under crust at edge; press to seal. Crimp edge. Brush lattice and edge with glaze.
  • Bake until lattice is golden and filling starts to bubble, about 45 minutes. Transfer to rack; cool completely. (Can be made 1 day ahead. Let stand at room temperature.)

CRANBERRY WALNUT PIE



Cranberry Walnut Pie image

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.

Provided by kcryss

Categories     Desserts     Pies     Fruit Pie Recipes     Cranberry Pie Recipes

Time 1h35m

Yield 8

Number Of Ingredients 9

⅔ cup light corn syrup
⅔ cup packed dark brown sugar
3 eggs
¼ cup butter, melted
1 teaspoon vanilla extract
½ teaspoon salt
1 ½ cups fresh cranberries
1 cup chopped walnuts
1 (9 inch) prepared pie crust

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine corn syrup, brown sugar, eggs, butter, vanilla extract, and salt in a large bowl; beat thoroughly. Fold in cranberries and walnuts.
  • 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.
  • Bake in the preheated oven until center is set, 50 to 60 minutes. Let cool before serving, at least 30 minutes.

Nutrition Facts : Calories 443.8 calories, Carbohydrate 53.6 g, Cholesterol 85 mg, Fat 24.6 g, Fiber 2.6 g, Protein 6.1 g, SaturatedFat 7 g, Sodium 352.1 mg, Sugar 26.5 g

Tips:

  • Use fresh or frozen fruit for the best flavor. If using frozen fruit, thaw it completely before using.
  • Don't overmix the dough. Overmixing will make the dough tough.
  • Chill the dough before rolling it out. This will help prevent the dough from sticking to the counter and make it easier to work with.
  • Don't over-bake the pie. The filling should be bubbly and the crust should be golden brown.
  • Let the pie cool completely before serving. This will help the filling to set.

Conclusion:

This apricot cranberry walnut pie is a delicious and easy-to-make dessert that is perfect for any occasion. The sweet and tart filling is perfectly complemented by the crunchy walnuts, and the flaky crust is simply irresistible. With just a few simple ingredients, you can create a pie that will surely impress your family and friends. So next time you're looking for a special treat, be sure to give this apricot cranberry walnut pie a try.

Related Topics