Cranberry-Raisin Maple Nut Pie

Name: Cranberry-Raisin Maple Nut Pie
Prep time: 25 min
Total time: 3 h 5 min
Yield: 8
Ingredients: 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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

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Prep 25 min
Total 3 hr 5 min
Ingredients 11
Servings 8

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

By Pillsbury Kitchens

Updated March 5, 2010

Make With

Pillsbury Pie Crust

Ingredients

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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

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.