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Cranberry-Raisin Maple Nut Pie

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  • Prep 25 min
  • Total 3 hr 5 min
  • Servings 8
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Created Sep 7, 2010
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Ingredients

  • 1 pkg Pillsbury* Refrigerated Pie Crusts, softened as directed on box
  • 1/3 cup (75 mL) packed brown sugar
  • 1/4 cup (50 mL) chopped walnuts
  • 3/4 cup (175 mL) packed brown sugar
  • 1/2 cup (125 mL) white chocolate chips
  • 1/2 cup (125 mL) pure maple syrup
  • 3/4 cup (175 mL) half-and-half
  • 3 eggs, slightly beaten
  • 3/4 cup (175 mL) dried cranberries
  • 3/4 cup (175 mL) chopped walnuts
  • 1/2 cup (125 mL) golden raisins

Steps

  •  
    1
    Heat oven to 425ºF. Place 1 pie crust in 9-inch glass pie plate as directed on box for One-Crust-Filled Pie.
  •  
    2
    Unroll second crust on work surface. With floured 2 1/2- to 3-inch and 1- to 1 1/2-inch leaf-shaped cookie cutters, cut 3 leaf shapes of each size from crust. Set aside. Cut remaining crust with scissors to resemble crumb topping. In small bowl, mix 1/3 cup brown sugar and 1/4 cup walnuts; stir in cut-up crust.
  •  
    3
    In 3-quart saucepan, place 3/4 cup brown sugar, the white chocolate chips and syrup. Cook over medium heat, stirring constantly, just until chips are melted and mixture is smooth. Stir in half-and-half and eggs until well blended. Stir in cranberries, 3/4 cup walnuts and the raisins. Pour mixture into crust-lined plate. Sprinkle with cut-up crust mixture; top with leaf cut outs.
  •  
    4
    Cover crust edge with 2 to 3 inch strips of foil to prevent excessive browning; bake 20 minutes. Remove foil; reduce oven temperature to 350ºF. Bake 20 minutes longer. Cool at least 2 hours before serving.

Nutrition Information

No nutrition information available for this recipe
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