The weather the past two days has not felt much like fall, let alone cranberry season. Yet, when I saw a bag of cranberries in the store this week I couldn’t help but get excited about the upcoming holiday season. I remembered the sugared cranberries that our family fell in love with last year and this cranberry walnut pie recipe that I have been wanting to try. Soooo, I couldn’t help myself and I bought the bag of cranberries!
Folks, I can not begin to tell you how glad I am that I bought the bag of cranberries for only $1.99!
I had a rough few days and yesterday afternoon I just needed to relax. I stepped outside in our 80 degree weather and stood still for a few minutes, listening to the black walnuts drop, watching the squirrels race across the yard and enjoying the swans glide across a nearby lake.
I thought to myself, “I wish I could sit down and read a book, but I don’t really want to. What is it that I could enjoy doing FOR ME right now while my kids nap?”
It was then that I remembered . . . the cranberry walnut pie recipe.
I forgot about the dishes and laundry that needed done. I forgot about the vacuuming that I have been desperately avoiding. I forgot about all the decluttering I have been wanting to tackle.
I added a fresh scent of fall to the kitchen by wiping the island down with my new apple cider multi-surface spray and started setting out all the ingredients.
Less than 30 minutes later the pie was in the oven and the house was smelling fabulous!
As I quickly washed up with Mrs. Meyer’s Mum Scent dish soap in my FREE Cleaning set — yes I said, mum scent and it is as amazing as it sounds! — I enjoyed the lovely aroma seeping from my oven. I took a deep fresh breath of fall . . . even though it was still warmer outside than inside (with our crazy PA weather)!
I must say, you have to give this pie a try! I love that this recipe has only a few simple ingredients and how it is as close to you can get for a ‘healthy’ pie. It is simple and quick to make, it looks beautiful and it tastes like a mixture of cranberry bread and warm vanilla pie. Can you taste it already?
- pie crust (homemade or store bought)
- 1/2 cup maple syrup
- 1/2 cup dark corn syrup
- 2 Tablespoons butter, melted
- 2 teaspons cornstarch
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 large eggs, lightly beaten
- 1 1/2 cups fresh cranberries (coarsely chopped)
- 3/4 cup coarsely chopped walnuts (toasted)
- Preheat oven to 425 F.
- Roll out pie dough if it is not already in pan. Line bottom of pie dough with a piece of foil; arrange pie weights or dried beans on foil. Bake at 425 F for 5 minutes. Remove pie weights and foil, bake 1 minute. Cool on a wire rack.
- Reduce oven temperature to 350 F.
- Combine maple syrup and next six ingredients (through eggs) in a medium bowl. Use a whisk to stir and then add cranberries and walnuts. Pour cranberry mixture into prepared crust.
- Bake at 350 F for 30 minutes.
- Add some foil to the edges of the pie to shield them, and then bake for 15 more minutes. (Pie will still likely be very wobbly at this point so be careful when you pull it out to shield the edges.)
- Cool on a wire rack.
The special offer for the FREE fall cleaning set is over,
but you can still save $10 off your first order!!