"No, sorry, I haven't been near an oven all week. I brought champers".
"Aw. That's killer pie".
"I know you like it. I'll make you one for Christmas".
Cranberry Walnut Pie adapted from California Home Cooking by Michele Anna Jordan
Rich and tart, sweet and bright, this deeply flavored pie is a knock-out.
9" unbaked pie shell, chilled
3 eggs, room temp.
1/2 light brown sugar, packed
1 c light corn syrup
1/2 c unsalted butter, melted
1 tsp vanilla extract
1 tbl brandy
1 tbl fresh orange juice
2 tsp orange zest, minced
1 tsp cinnamon
small pinch of ground cloves
1/4 tsp salt
3/4 c fresh cranberries, coarsely chopped
1 c walnuts, toasted and coarsely chopped
Preheat oven to 350 degrees.
Beat the eggs until frothy.
Whisk in brown sugar and corn syrup.
Whisk in the butter, vanilla, brandy, orange juice and zest, cinnamon, cloves, and salt.
Fold in the cranberries and walnuts, then pour into the chilled pie shell.
Bake 40-45 minutes or until set.
Let pie rest for at least two hours before serving with vanilla ice cream...if you can wait!