Ingredients
1
cup (packed) golden brown sugar
3
tbsp unsalted butter, melted
1
1/2 cups coarsely chopped walnuts
1
1/2 cups dried apricots (about 8 ounces), cut into 1/2-inch pieces
Additional dried apricots, dried cranberries and walnuts (for garnish)
Directions
1.
Position rack in center of oven and preheat to 375°F. Whisk brown sugar, eggs and vanilla extract in large bowl to blend. Whisk in cream, melted butter, cinnamon and salt. Stir in chopped walnuts, apricot pieces and 1 cup cranberries.
2.
Transfer filling to prepared crust. Bake until filling is set and crust is golden, tenting pie with foil if crust browns too quickly, about 1 hour. Transfer pie to rack; cool pie completely. (Can be prepared 1 day ahead. Cover pie and store at room temperature.)
3.
Garnish pie with additional dried apricots, cranberries and walnuts. Serve pie at room temperature.
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