Cranberry Pomegranate Walnut Pie Recipe

This delicious Cranberry Pomegranate Walnut Pie is simple to whip up for holiday gatherings.  Top this beauty with pie crust cut outs or give it a few braids.  Serve with a dark chocolate ice cream for added flavor.

Cranberry Pomegranate Walnut Pie

Ingredients
1 – 9 inch prepared pie shell (recipe below)
1 1/2 c. brown sugar
1/4 c. butter melted
1 1/4 c. Karo light corn syrup
2 tsp. vanilla
5 eggs slightly beaten
1 1/2 c. chopped walnuts
1 c. fresh cranberries
2/3 c. pomegranate seeds

Instructions
1. Preheat oven to 350 degrees
2. In a large bowl, combine brown sugar, butter, corn syrup, vanilla, and eggs. Whisk until well-combined.
3. Fold in walnuts, cranberries, and pomegranate seeds.
4. Pour into 9-inch unbaked pie shell.
5. Bake at 350 degrees for 75-85 minutes. The center will still be slightly jiggly, but the edges will be set and golden brown.
6. Let cool for 3 hours before serving.

Quick and Easy Pie Crust
Makes 2 crusts

Ingredients
2 ½ cups All Purpose flour
2 tbsp granulated sugar
½ tsp table salt
2 ½ sticks of VERY cold Unsalted butter, cut into ½ inch thick pieces
6 tbsp VERY cold water (ice water)

Instructions
1. Add 2/3 (about 8 oz) of the flour to the bowl of food processor. Add in the sugar and salt and pulse to combine. Lay out the cold butter evenly over the surface of the flour. Begin pulsing the flour and butter together. Continue until the flour and butter are completely combined and there is no dry flour in the processor and the dough has clumped up, be patient. You will know when the dough has formed and will be a big clump in the processor.
2. Spread out the dough with a rubber spatula and then sprinkle the remaining flour over the top. Pulse just few times, 5-6 quick pulses, to break up the dough. Transfer the dough to a large bowl.
3. Sprinkle the water over the dough and use the rubber spatula to fold and mix the water into the dough. Once the water is mixed in and the dough has become a cohesive ball, turn out the dough onto a well floured surface. Flour hands and fold and press the dough a few times by hand so that it makes a nice, smooth ball that can be shaped into a disc. Divide the dough in half and shape each half into a disc. Wrap each disc in plastic wrap and let it rest in the refrigerator for at least 2 hours and up to 3 days.
4. After the dough has rested, use it in any recipe calling for one or two 9-inch pie crust
5. When you are ready to roll make sure you let the dough sit out until it’s pliable. Refrigerated dough is too cold to roll and will crack as you work.

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Photos by Kelly Clare Photography

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