Cranberry Orange Walnut Crunch Pie

Prep: 30 minutes plus cooling and chilling • Bake: 35 minutes • Serves: 8

1. Let pie crust stand at room temperature as label directs to soften slightly. Meanwhile, in medium saucepot, heat cranberries, granulated sugar, orange juice and zest, and salt; heat to boiling over medium-high heat. Boil 8 to 10 minutes or until most cranberries burst and mixture thickens slightly, stirring occasionally. In small bowl, whisk together water and cornstarch. Gradually stir cornstarch mixture into cranberry mixture; heat to boiling. Boil 1 minute or until mixture becomes thick, stirring constantly. Remove saucepot from heat.

2. Adjust oven rack to lowest position. Line heavy rimmed baking pan with foil; place pan on lowest oven rack. Preheat oven to 375°.

3. In medium bowl, combine nuts, flour and brown sugar. With fingertips, work in butter until pea-sized crumbs form.

4. Unroll pie crust and place in 9-inch pie plate. If desired, make decorative edge. Spread cranberry filling into pie crust; sprinkle topping evenly over filling. Place pie on prepared baking pan in oven. Bake 35 to 40 minutes or until topping is golden brown. Cool pie on wire rack 1 hour, then cover and refrigerate at least 4 hours or up to overnight.

Approximate nutritional values per serving:serving: 561 Calories, 22g Fat (4g Saturated), 20mg Cholesterol, 212mg Sodium, 90g Carbohydrates, 2g Fiber, 5g Protein