2011-12-08 / General Stories

From the Chef’s Corner

Cranberry Chocolate Nut Pie
by Chef Deedle

3/4 cup dried cranberries
1/2 cup brandy or orange juice
1 single-crust Pie Pastry or 1 rolled refrigerated unbaked pie
crust (1/2 half of a 15 oz-pkg.)
1/3 cup butter, melted and cooled
1 1/2 cups sugar
3 eggs
1/4 tsp. salt
1 cup chopped walnuts
3/4 cup flour
2 oz. white baking bars, chopped
Sweetened Whipping Cream, optional

1. In small bowl combine dried cranberries and brandy. Cover and chill for at least 1 hour. Drain and reserve 1 tablespoon of the brandy.

2. Preheat oven to 325 degrees. Prepare pastry and line 9-inch pie plate.

3. In medium bowl, whisk together butter, sugar, eggs, and salt. Stir in walnuts, flour, and chopped baking bars until just combined.

Stir in drained cranberries and 1 tablespoon of the reserved brandy mixture. Spoon into crust-lined pie plate. Bake for 65 minutes, loosely covering the pie with foil the last 30 minutes of baking. Cool on rack. Top with Sweetened Whipping Cream, if desired. Very tasty!

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