Cranberry Double-Nut Pie Recipe

Prep Time: 20 Minutes
Bake Time: 45 Minutes + Cooling
Makes: 8 Servings

Ingredients: 
- Pastry for single crust pie (9 in)
- 3 Eggs
- 3/4 Cup of Packed Brown Sugar
- 1/2 Cup of Light Corn Syrup
- 1/3 Cup of Butter: Melted
- 2 Tbsp. of Molasses
- 1/4 Tsp. of Salt
- 1 1/2 Cups of Fresh or Frozen Cranberries: Thawed
- 3/4 Cup of Coarsely Chopped Walnuts: Toasted
- 3/4 Cup of Coarsely Chopped Pecans: Toasted

Instructions: 
1. Preheat oven to 350F. On a lightly floured surface, roll pastry dough to a 1/8 inch thick circle; transfer to a 9 inch pie plate. Trim pastry to 1/2 inch beyond the rim of the plate; flute edge.

2. In a large bowl, whisk eggs, brown sugar, corn syrup, butter, molasses and salt; stir in cranberries, walnuts and pecans. Pour into pastry.

3. Bake for 45 to 50 minutes or until set. Cool on a wire rack.

To Toast Nuts:
- Spread in a 15x10x1 inch baking pan. Bake at 350F for 5 to 10 minutes or until lightly browned, stirring occasionally. Or, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.

Bon Appetit!