Ingredients
1 package (12 ounces) fresh or frozen cranberries, thawed1-1/2 cups packed brown sugar1 cup chopped walnuts1/4 cup butter, melted4-1/2 teaspoons all-purpose flour2 teaspoons grated orange zestDash saltPastry for double-crust pie (9 inches)
Preparation
Preheat oven to 375°. Place cranberries in a food processor; cover and process until finely chopped. Transfer to a large bowl; stir in brown sugar, walnuts, melted butter, flour, orange zest and salt.
On a lightly floured surface, roll 1 half of pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate. Add filling.
Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Cover edges loosely with foil.
Bake 30 minutes. Remove foil; bake 20-25 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
