Cranberry Apple Walnut Pie Recipe

Here's a tip from pie-maker and inn owner Ellen Barnes, who shares this recipe for Cranberry Apple Walnut Pie from the Captain Lindsey House Inn in Rockland, Maine:

"Pies should not be stored in the refrigerator. It makes the crust taste bad. Fruit pies should be eaten at room temperature."

This recipe was featured during The Historic Inns of Rockland, Maine's 2007 Pies on Parade Inn to Inn Tour in celebration of National Pie Day. Reprinted with permission.

• 1 double-crust unbaked pastry crust
• 1/2 cup sugar
• 2 Tablespoons flour
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 teaspoon orange peel
• 1/2 cup honey
• 1 Tablespoon butter
• 2 cups fresh cranberries
• 3-1/2 cups diced apples of your choice
• 1/2 cup walnuts

Cook sugar, flour, cinnamon, salt, orange peel, honey and butter for 2 minutes at medium heat in a heavy saucepan.

Add cranberries, diced apples and walnuts and cook for 5 minutes.

Pour into an unbaked bottom crust, and use the top crust to create a lattice design on top.

Bake for 35-40 minutes at 425°.

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