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A walnut pie crust is filled with cranberry-orange filling for a tasty holiday treat. Vegan and gluten-free!
Preheat oven to 325 F.
In a food processor, process 3 cups walnuts to a find crumb. Remove crumbs to a bowl and mix with remaining crust ingredients. Mixture should hold together when pinched between two fingers, but not be too wet. Add some extra ground walnuts if it seems too wet, or a bit more maple syrup if it doesn’t hold together.
Press into a 9-inch tart or pie pan, taking care to press some up against the sides to hold in the filling. Bake for 10 minutes, remove it from the oven and let it cool on a wire rack before filling.
Increase oven temperature to 350 F. In a saucepan (without heat yet), whisk together orange juice and cornstarch. Now add the remaining filling ingredients. Heat over medium, stirring, until mixture is thick. This will take only a few minutes.
Spread evenly into prepared crust. Bake at 350 F for 20-30 minutes, until crust is golden brown. Remove to wire rack and let cool completely before serving. Optionally, you can top it with additional toasted walnuts once cool.
Filling portion of the recipe was adapted from myrecipes.com.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!