Cranberry Walnut Pie

Ingredients

• 4 whole eggs
• 8 oz light brown sugar
• 4 oz light corn syrup
• 4 oz melted butter
• 1 tsp vanilla extract
• 1/4 tsp salt
• 3/4 cup fresh cranberries, roughly chopped (leave some whole)
• 3/4 cup walnut halves and pieces
• Zest of half an orange

Filling Preparation

• Melt butter and allow to cool slightly
• Whisk eggs with salt and sugar
• Add corn syrup and vanilla and whisk to incorporate
• While whisking pour in melted butter to emulsify, scrap sides and whisk again just so everything is incorporated
• Pour mixture through a strainer into a container
• If not using right away refrigerate, can be kept refrigerated one week

Pie Preparation

• Preheat oven to 325 degrees Fahrenheit
• Slightly warm filling in a water bath until smooth, stir with a spatula
• Remove pie shell from freezer and place on a baking pan
• Mix together in a bowl the cranberries, walnuts, and orange zest
• Spread evenly over bottom of pie shell
• Pour filling over mixture to fill pie shell around 3/4 of the way up
• Bake at 325 degrees for 20 minutes
• Rotate pan and bake for another 20 minutes until just set in the center
• If needed bake for an additional 5 minutes
• Allow pie to cool and set at room temperature for 1 hour
• Can be kept covered at room temp for 3 days