Maple-Walnut Cranberry Pie

• 1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury)
• 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 425u0b0.
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 425u0b0 for 5 minutes. Remove pie weights and foil; bake 1 minute. Cool on a wire rack.
3. Reduce oven temperature to 350u0b0.
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 350u0b0 for 45 minutes or until filling is just set, shielding edges of piecrust with foil after 30 minutes. Cool on wire rack.

cooking spray, maple syrup, corn syrup, butter, cornstarch, vanilla, salt, eggs, fresh cranberries, walnuts

Taken from www.myrecipes.com/recipe/maple-walnut-cranberry-pie (may not work)