Updated 12/17/2011 05:00 AM
Recipe: Maple Walnut Cranberry Bourbon Pie
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1 homemade or storebought 9-inch pie shell
for the filling:
1/3 cup dried cranberries
1/4 cup bourbon
4 Tbs unsalted butter
3/4 cup real maple syrup
3/4 cup light brown sugar
3 large eggs
1 tsp vanilla
1 1/3 cup walnut halves and pieces
Preheat the oven to 350 degrees and keep the pie shell cold in the fridge until you're ready to fill it.
And, while the oven is warming up, use the oven to reconstitute 1/3 cup dried cranberries....in an oven proof pan....with 1/4 cup bourbon.
While you're keeping your eye on the cranberries, use a small pot on the stove top to melt 4 Tbs unsalted butter into 3/4 cup each real maple syrup and light brown sugar.
Turn the heat off on the butter and sugar as soon as it has melted together and then use a mixing bowl to combine 3 large eggs with a pinch of salt and whisk it together.
Take the cranberries out of the oven once most of the bourbon has been absorbed and let that cool down as well.
Once the butter mixture has cooled down to room temperature, add it to the bowl with the eggs.....add the cranberries.....add 1 1/3 cup walnut halves and pieces....mix that all together....transfer it to the pie dish on top of a baking tray and pop the tray onto the center rack of the preheated oven.
That will take just about 35-40 minutes to bake and it will puff up a bit as it is baking.
It is important that the butter, maple and brown sugar mixture cools down properly before adding the filling to the pie shell.
Let the finished cool down to room temperature or chill in the fridge before serving.