Cranberry-chocolate nut pie
3/4 cup dried cranberries
1/2 cup brandy or orange juice
1 recipe Single-Crust Pie Pastry, or 1 rolled refrigerated unbaked piecrust (1/2 of a 15-oz. package)
Sign Up and Save
Get six months of free digital access to The Telegraph
1/3 cup butter, melted and cooled
1 1/2 cups sugar
1/8 teaspoon salt
1 cup chopped walnuts
3/4 cup all-purpose flour
2 ounces white baking bars, chopped
Sweetened Whipped Cream (recipe below; optional)
Makes 10 servings.
In small bowl combine dried cranberries and brandy. Cover and chill for at least 1 hour. Drain and reserve 1 tablespoon of the brandy.
Preheat oven to 325 degrees. Prepare pastry and line 9-inch pie plate. In medium bowl whisk together butter, sugar, eggs and salt. Stir in walnuts, flour and chopped baking bars until combined. Stir in 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 Whipped Cream.
Sweetened whip cream:
In chilled mixing bowl add 1 cup whipping cream, 2 tablespoons sugar, and 1/2 teaspoon vanilla. Beat with electric mixer on medium speed until soft peaks form.
Refrigerate until ready to use.
Nutritional information per serving: 507 cal, 24 g fat (8 g sat. fat), 81 mg cholesterol, 160 mg sodium, 61 g carbohydrates, 2 g fiber, 7 g protein.