1/2 (14.1-ounce) package refrigerated pie dough
Cooking spray
1/2 cup maple syrup
1/2 cup dark corn syrup
2 tablespoons butter, melted
2 teaspoons cornstarch
1/2 teaspoon vanilla extract
1/4 teaspoon salt
3 large eggs, lightly beaten
1 1/2 cups fresh cranberries, coarsely chopped
3/4 cup coarsely chopped walnuts, toasted
1. Preheat oven to 425°.
2. Roll dough into an 11-inch circle; fit into a 9-inch pie plate coated with cooking spray. Fold edges under; flute. Line bottom of dough with a piece of foil; arrange pie weights or dried beans on foil. Bake at 425° for 5 minutes. Remove pie weights and foil; bake 1 minute. Cool on a wire rack.
3. Reduce oven temperature to 350°.
4. Combine maple syrup and next 6 ingredients (through eggs) in a medium bowl, stirring with a whisk. Gently stir in cranberries and walnuts. Pour cranberry mixture into prepared crust. Bake at 350° for 45 minutes or until filling is just set, shielding edges of piecrust with foil after 30 minutes. Cool on wire rack.
Cooking spray
1/2 cup maple syrup
1/2 cup dark corn syrup
2 tablespoons butter, melted
2 teaspoons cornstarch
1/2 teaspoon vanilla extract
1/4 teaspoon salt
3 large eggs, lightly beaten
1 1/2 cups fresh cranberries, coarsely chopped
3/4 cup coarsely chopped walnuts, toasted
1. Preheat oven to 425°.
2. Roll dough into an 11-inch circle; fit into a 9-inch pie plate coated with cooking spray. Fold edges under; flute. Line bottom of dough with a piece of foil; arrange pie weights or dried beans on foil. Bake at 425° for 5 minutes. Remove pie weights and foil; bake 1 minute. Cool on a wire rack.
3. Reduce oven temperature to 350°.
4. Combine maple syrup and next 6 ingredients (through eggs) in a medium bowl, stirring with a whisk. Gently stir in cranberries and walnuts. Pour cranberry mixture into prepared crust. Bake at 350° for 45 minutes or until filling is just set, shielding edges of piecrust with foil after 30 minutes. Cool on wire rack.
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