State Fair Pie Competition 2009
Billerica, Massachusetts

Cranberry-Raisin Maple Nut Pie

A deliciously different pie with a woodland filling mixture, this pie was tops at the Topsfield Fair in Massachusetts.

(1)
1 reviews.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X
  • prep time 25 min
  • total time 3 hr 5 min
  • ingredients 11
  • servings 8
 

Ingredients

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1/3
cup packed brown sugar
1/4
cup chopped walnuts
3/4
cup packed brown sugar
1/2
cup white chocolate chips
1/2
cup pure maple syrup
3/4
cup half-and-half
3
eggs, slightly beaten
3/4
cup dried cranberries
3/4
cup chopped walnuts
1/2
cup golden raisins

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 425°F. 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 strips of foil to prevent excessive browning; bake 20 minutes. Remove foil; reduce oven temperature to 350°F. Bake 20 minutes longer. Cool at least 2 hours before serving.
  • 1 Heat oven to 425°F. 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 strips of foil to prevent excessive browning; bake 20 minutes. Remove foil; reduce oven temperature to 350°F. Bake 20 minutes longer. Cool at least 2 hours before serving.

EXPERT TIPS

toggle

Expert Tips

Donna Buckland of Billerica, Massachusetts, won 1st Place with this recipe at the Pillsbury Refrigerated Pie Crusts Pie Baking Championship, 2009 Topsfield Fair.

Try serving this woodsy pie with warmed cran-apple juice or apple cider infused with traditional mulling spices.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
680
(
Calories from Fat
270),
% Daily Value
Total Fat
30g
30%
(Saturated Fat
12g,
12%
Trans Fat
0g
0%
),
Cholesterol
95mg
95%;
Sodium
350mg
350%;
Total Carbohydrate
95g
95%
(Dietary Fiber
2g
2%
  Sugars
65g
65%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
10%;
Iron
8%;
Exchanges:
2 Starch; 1/2 Fruit; 4 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 Fat;
Carbohydrate Choices:
6
*Percent Daily Values are based on a 2,000 calorie diet.