Fall Flavors Cranberry Walnut Pie

FSLUKE

"I use to work at this little bakery where every fall meant we started making cranberry walnut wheat bread. The bread was delicious, especially with the boss's cranberry chutney. That really opened my eyes to the incredible pairing that is cranberries and walnuts. Serve with whipped cream or ice cream."
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Ingredients

35 m servings 278 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 278 kcal
  • 14%
  • Fat:
  • 13.3 g
  • 20%
  • Carbs:
  • 37.7g
  • 12%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 267 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine corn syrup, eggs, vanilla extract, and salt in a large bowl; beat well. Stir in cranberries until just combined. Pour into the prepared pie shell; scatter walnuts on top.
  3. Bake in the preheated oven until center is set and pie shell is golden brown, 25 to 30 minutes.

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