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Apricot, Cranberry and Walnut Pie Recipe

1 (9-inch) pie crust
1 cup (packed) golden brown sugar
2 eggs
1 teaspoon vanilla extract
1/4 cup whipping cream
3 tablespoons unsalted butter, melted
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups coarsely chopped walnuts
1 1/2 cups dried apricots, about 8 ounces, cut into 1/2-inch pieces
1 cup dried cranberries

Adjust oven rack to middle position. Preheat oven to 375° F.

Whisk sugar, egg and vanilla in large bowl. Whisk in cream, melted butter, cinnamon and salt. Stir in walnuts, apricots and cranberries. Place in pie crust.

Bake in preheated oven until filling is set and crust is golden, tenting loosely with aluminum foil if pie browns too quickly, about 50-60 minutes. Cool. Serve with ice cream or whipped cream.

Yield: 8 servings

Source: Adapted from Bon Appétit magazine, November

     

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