Cranberry Chiffon Pie

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1/2 cup cold butter
• 1/2 cup finely chopped walnuts
• 1 package (3 ounces) cranberry or strawberry gelatin
• 1/2 cup boiling water
• 1 cup whole-berry cranberry sauce
• 3/4 cup cranberry juice
• 1 tablespoon grated orange zest
• 1 cup heavy whipping cream, whipped

1. In a bowl, combine the flour and sugar. Cut in butter until crumbly. Stir in walnuts. Press onto the bottom and up the sides of a greased 10-in. pie plate.
2. Bake at 375u0b0 for 14-16 minutes or until set and edges are lightly browned. cool on a wire rack.
3. For filling, in a bowl, dissolve gelatin in water. Stir in cranberry sauce, cranberry juice and orange zest. Cover and refrigerate until slightly thickened, about 1 hour. Fold in whipped cream. pour into crust. Refrigerate for at least 3 hours.

flour, sugar, cold butter, walnuts, cranberry, boiling water, wholeberry, cranberry juice, orange zest, heavy whipping cream

Taken from www.tasteofhome.com/recipes/cranberry-chiffon-pie/ (may not work)