1 Buttermilk Pie Crust Dough
-disk
1/2 c Coarsely chopped walnuts
1/2 c Coarsely chopped pecans
1/2 c Sliced almonds
3/4 c Firmly packed dark brown
-sugar
1/2 c Light corn syrup
1/4 c Plus 2 tablespoons; (3/4
-stick) unsalted
; butter, melted,
; roomtemperature
3 lg Eggs
2 tb Unsulfured; (light) molasses
1 ts Vanilla extract
1/4 ts Salt
1 1/2 c Cranberries; (about 6
-ounces)
Preheat oven to 400F. Roll out pie crust disk on lightly floured surface to
13-inch-diameter round (about 1/8 inch thick). Roll up dough on rolling pin
and transfer to 9-inch-diameter glass pie plate. Gently press into place.
Trim edges of crust, leaving 3/4-inch overhang. Fold overhang under crust
so that crust is flush with edge of pie pan. Crimp edges to make decorative
border. Freeze crust until firm, about 15 minutes.
Line pie crust with foil, leaving 3-inch overhang. Fill foil with beans or
pie weights. Fold extra foil gently over crust edges. Bake until crust is
set, about 15 minutes. Remove foil and beans and continue baking until
crust just begins to color, piercing with toothpick if crust bubbles, about
10 minutes. Cool. Maintain oven temperature.
Meanwhile, combine chopped walnuts, pecans and almonds on cookie sheet.
Toast nuts until just golden, about 10 minutes. Cool.
Whisk brown sugar, light corn syrup, butter, eggs, molasses, vanilla
extract and salt to blend in bowl. Stir in toasted nuts and cranberries.
Pour filing into prepared crust. Bake until center of filling is set, about
45 minutes. Cool pie completely.
Serves 8.
Yields
1 servings