Rockland’s Pies on Parade: Cranberry Apple Walnut Pie

The historic inns and many businesses of Rockland, ME, have celebrated National Pie Day (Jan. 23) in grand style for the past 7 years by hosting the Pies on Parade tour. The event is not solely traditional fruit pies; everything from Refined Sugar-Free, Lavender, Honey & Yogurt Pie to Seafood Pie to Cider Braised Pork Brioche to Savory Breakfast Pie is served. Ticket holders wander from inn to inn and restaurant to restaurant sampling pies and soaking in Rockland’s atmosphere. Many inns and hotels offer special 2 night packages for the convenience of overstuffed out-of-town guests. I didn’t know any of this when I chose the Captain Lindsey House Inn’s Cranberry Apple Walnut pie recipe for Christmas Eve which was a pie featured in the parade one year, but I hope someday to attend the event.

I chose the recipe because I wanted something with cranberries on the menu. The non-traditional idea of combining cranberries and dessert was too tempting to pass up. Plus, I love walnuts. I found the recipe simple and am eager to try a few slight variations on it – mainly substituting the sugar with more honey.

Cranberry Apple Walnut Pie

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°.

Serve a la mode. (Top photo shows the pie served with homemade Maple Nut ice cream)

Possible Variations:
• Slice the apples instead of dicing them
• Use a variety of apples
• Use lemon peel instead of orange