Apricot, Cranberry and Walnut Pie Recipe

Apricot, Cranberry and Walnut Pie Recipe

  • 1 cup (packed) golden brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup whipping cream
  • 3 tablespoons unsalted butter, melted
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 1/2 cups coarsely chopped walnuts
  • 1 1/2 cups dried apricots (about 8 ounces), cut into 1/2-inch pieces
  • 1 cup dried cranberries
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  • Additional dried apricots, dried cranberries and walnuts (for garnish)
  1. Position rack in center of oven and preheat to 375°F. Whisk brown sugar, eggs and vanilla extract in large bowl to blend. Whisk in cream, melted butter, cinnamon and salt. Stir in chopped walnuts, apricot pieces and 1 cup cranberries.
  2. Transfer filling to prepared crust. Bake until filling is set and crust is golden, tenting pie with foil if crust browns too quickly, about 1 hour. Transfer pie to rack; cool pie completely. (Can be prepared 1 day ahead. Cover pie and store at room temperature.)
  3. Garnish pie with additional dried apricots, cranberries and walnuts. Serve pie at room temperature.
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