Cranberry Walnut Pie

Since my daughter and I didn't coordinate our baking plans, I also made a pie for Father's Day dessert.  My dearly beloved loves pie above all other confections, so it was an easy thing to decide to do.  My biggest problem is always deciding to do these things hours ahead of time, as the cookbooks suggest, in order to let it cool.  So when you see my raggedy-looking cut pieces, you understand, right?

CRANBERRY WALNUT PIE

3/4 cup sugar
1 tbsp cornstarch
1/4 cup water
3/4 cup light cornstarch
12-oz bag cranberries
1/2 cup raisins
1/2 cup walnuts, chopped
2 tbsp butter or margarine
1 pie crust

In a sauce pan, stir the sugar and cornstarch with a whisk to combine.  Add the water and corn syrup, and heat to a boil.  Add the cranberries, raisins and walnuts, return to a boil and cook until the cranberries pop open - about 4 minutes.  Remove the pan from the heat.  Stir in the butter until it's combined and melted.  Let the filling cool while you prepare the pie crust.  (See my recipe for the Best Ever Pie crust, or just use a frozen one - whatever makes you happy).  Pour the filling in the crust, and top with a second crust.  Bake at 425F for 40 to 50 minutes, cool and serve with whipped cream.

My dearly beloved loved this pie, although he opined that it needed whipped cream because it's pretty tart.  Dan said it made walnuts edible, and the little boys and Cass loved it.  Cass had a guest over, who said it was wonderful, and tasted like Thanksgiving.  I think that's pretty unanimous votes in favor of this pie!