Three-Nut Pie With Cranberries

Recipe Ingredients

1		Buttermilk Pie Crust Dough disk - (see recipe)
1/2 cup	73g / 2.6oz	Coarsely-chopped walnuts
1/2 cup	73g / 2.6oz	Coarsely-chopped pecans
1/2 cup	46g / 1.6oz	Sliced almonds
3/4 cup	120g / 4.2oz	Dark brown sugar - (firmly packed)
1/2 cup	164g / 5.8oz	Light corn syrup
1/4 cup	49g / 1.7oz	Unsalted butter - plus
2 tablespoons	30ml	Unsalted butter - (3/4 stick) - melted, and
		At room temperature
3		Eggs (large)
2 tablespoons	30ml	Unsulfured (light) molasses
1 teaspoon	5ml	Vanilla extract
1/4 teaspoon	1.3ml	Salt
1 1/2 cups	139g / 4.9oz	Cranberries - (abt 6 oz)

Recipe Instructions

Preheat oven to 400 degrees. Roll out pie crust disk on lightly floured surface to 13-inch-diameter round (about 1/8-inch thick). Roll up dough on rolling pin and transfer to 9-inch-diameter glass pie plate. Gently press into place. Trim edges of crust, leaving 3/4-inch overhang. Fold overhang under crust so that crust is flush with edge of pie pan. Crimp edges to make decorative border. Freeze crust until firm, about 15 minutes.

Line pie crust with foil, leaving 3-inch overhang. Fill foil with beans or pie weights. Fold extra foil gently over crust edges. Bake until crust is set, about 15 minutes. Remove foil and beans and continue baking until crust just begins to color, piercing with toothpick if crust bubbles, about 10 minutes. Cool. Maintain oven temperature.

Meanwhile, combine chopped walnuts, pecans and almonds on cookie sheet. Toast nuts until just golden, about 10 minutes. Cool.

Whisk brown sugar, light corn syrup, butter, eggs, molasses, vanilla extract and salt to blend in bowl. Stir in toasted nuts and cranberries. Pour filing into prepared crust. Bake until center of filling is set, about 45 minutes. Cool pie completely.

This recipe yields 8 servings.

Source:
Bon Appetit, November 1991

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