Mrs. Walker’s Cranberry Nut Pie

Sometimes it happens this way: you’re reading Facebook and you see a picture of a pie that looks just like what you and your mom used to make for dessert on Thanksgiving and Christmas days.

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You look more closely, and you realize the person who posted the photo, Erin McHugh, grew up in the same small town as you. She calls her pie, Cranberry Surprise Pie. You call yours, Mrs. Walker’s Cranberry Nut Pie.

I hadn’t spoken to Erin in forty years before seeing her post on Facebook that day. That is the beauty of Facebook — reconnecting with people. Seeing her post, made me nostalgic for the coastal community of Bay View where we all grew up, and for the cranberry pie. I dug out my recipe and a bag of cranberries from the freezer and baked it. I have been making it every year since.

I messaged Erin, “Hey, Erin, it’s Judy from Bay View. Mom and I used to make a cranberry pie that looked just like yours. Is that Mrs. Walker’s recipe?” Since we all grew up in the same neighborhood, I knew we had to be talking about the same pie.

Erin quickly sent me a link to her version of the pie. At first glance, her recipe looked very different from mine. The amounts of the ingredients were way off. However, it soon became apparent that Erin’s recipe, written for a 9-inch pie plate, was simply a doubled version of Mrs. Walker’s recipe written for a shallow 8-inch pie.

The other difference was Mrs. Walker’s recipe showed its age by calling for a combination of oleo and shortening where Erin’s recipe called for butter. Whenever you go through old recipes and see “oleo” in the ingredients, know that it is a shortened name for “oleomargarine” a solid form of vegetable oil (ole-ic acid). Originally, oleo was sold as a white spread and home cooks would mix in a capsule of yellow food coloring to make it look like butter. Please write a comment if you remember doing that. Consumers had to mix in the yellow color because dairy lobbyists insisted on keeping margarine white and butter yellow. Yellow margarine eventually won out in 1969. I’m guessing the switch from the common name of oleo to margarine occurred around the same time.

Since I’m traveling down Memory Lane, here are some old photos of our home in Bay View taken in 1964 before my grandfather renovated it and turned it into our year-round house. At the time, our cottage was known as “The Eye of Bay View” because the eye-shaped window on the second floor faced the entrance to this small, magical Monteagle-like summer community.

The house was built in 1894 by Ida Tripp, mother of Hazel Atkinson, who lived there with her husband and daughters, Ruth and Hope. Coincidently, and related to this story, Erin’s family was friends with the Atkinson family and Erin wrote a tender story about them and “Surprise Pie” in her book, One Good Deed. Here is the excerpt.

Here are photos of the house from the early 1900s.

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A few words about ingredients:

Cranberries: Before 1980, a recipe that called for “a bag of cranberries” implied a 16-ounce bag, not the 12-ounce bags you see now. In 1980, there was a shortage of cranberries and the Ocean Spray cranberry growers consortium decided to change to the smaller-sized package to help keep up with demand. When cooking with cranberries, figure that a little over a cup of berries equals 4 ounces, thus, a 12-ounce bag has about 3½ cups of berries.

Measuring flour: Don’t forget to spoon flour into the measuring cup and then use a knife to level the top off.

Thanksgiving 2014

Ingredients:
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Cranberry Filling:
12-ounce bag fresh cranberries (about 3½ cups),
½ cup chopped pecans or walnuts
½ cup granulated sugar

Cake Batter:
2 large eggs, beaten
1 cup granulated sugar
1 teaspoon vanilla extract
3/4 cup butter, melted (1½ sticks)
1 cup all-purpose flour

Instructions:
Preheat oven to 350º. Grease a 9-inch pie plate with butter.

Spread cranberries over the bottom of the pie plate and sprinkle with nuts.

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Add the ½ cup portion of sugar.
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Add eggs to mixing bowl and beat well. Add the 1 cup portion of sugar, the vanilla, butter, and flour and beat for another 30 seconds. Use a spatula to scrape the sides and base of the bowl and mix a few more seconds.
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Spoon batter over cranberry mixture. Use an icing knife to help spread the batter over the top.
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Bake for 45 minutes on the center rack of oven. Test center of pie with a knife. If there is still batter on the knife, set the timer for five more minutes and check for doneness again. Continue in this way until done.

I ended up having to use an “edge protector” after the pie had cooked for 35 minutes.
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Serve warm with freshly made whipped cream or vanilla ice cream.
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Triple this recipe for a Crowd-Pleasing Dessert (24 people)

Filling: 9 cups fresh cranberries, 1½ cups chopped nuts, 1½ cups sugar. Spread cranberries and nuts over a greased bakers half baking sheet (13″ by 18″ by 1″). Sprinkle with sugar.
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Topping: 4½ sticks of melted butter, 3 cups sugar, 1 tablespoon vanilla extract, 6 eggs, and add 3 cups of flour last. Mix for 30 seconds until smooth. Use a stainless icing spatula to spread the batter over the cranberries starting in the center of the pan and moving outward. Don’t bring the batter all the way to the edges. Don’t want the batter to spill over the side of the pan as it cooks.
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Bake in a 350º oven for 45 minutes. Just made it — no batter dripped over the edge of the pan.
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While cake is still warm, use a 3-inch biscuit cutter to make disks for serving.
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Place each warm disk in the center of a plate and top with freshly made whipped cream or ice cream.
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I wrote a story about how cranberries are harvested that you can find here
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Favorite Thanksgiving Desserts
Pumpkin Bread Pudding (with caramel sauce and whipped cream on top!)
Mom’s Pumpkin Pie
Mom’s Apple Pie with a Cheddar Streusel Topping
Pumpkin Cheesecake Pie
Marion’s Crazy Good Pumpkin Bread with Chocolate Chips

Thanksgiving Day Side Dishes We Love
Melissa’s Sweet Potato Casserole
Grandma’s Cranberry Chutney
Auntie Martha’s Spicy Spinach (aka Spinach Madeleine)
Roasted Butternut Squash, Brussels Sprouts, and Cranberries
Amazingly Delicious Sautéed Carrots

LET’S STAY CONNECTED!

Follow my photos of vegetables growing, backyard chickens hanging out, and dinner preparations on Instagram at JudysChickens.

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© 2014-2018 Judy Wright. All rights reserved. Photos and text may only be used with written consent.

41 thoughts on “Mrs. Walker’s Cranberry Nut Pie

  1. All of my mother’s handwritten baking recipes (and she was known for her baking skills!!) call for “oleo” and of course I know what that means since we never had real butter on the table – just oleo – when I was growing up. I was in college before I realized that baking with oleo was a poor substitute for real butter but my mother never gave up baking with oleo! My daughters have not a clue what oleo means when they try one of my mother’s recipes so I have to translate for them. Never made our oleo yellow though – just bought it that way.

  2. My mother only really baked at Christmas, except for rolls or biscuits at dinner. But we certainly used oleo. How do you keep children from yammering at you in the kitchen? Put them to work breaking the color capsule in the oleo and distributing the color so that it’s nice and even and there aren’t any streaks.

  3. I remember the white oleo. It had a little capsule of yellow coloring and I got to break it and knead it into the oleo. It was all in a sturdy plastic bag. I was about five or six at the time. I thought it was great fun. Love your blog!

    1. Thank you, Donna. I just googled some images of people squeezing and mixing a bag of oleo — the photos are all of smiling women. So interesting. By the sound of it, seems like the mixing job was a perfect one for young children.

    2. Hi, Donna! Did you ever get another pair of owls to live in The Box?
      I remember the white oleo, too! It was during WWII, and I used to do it for my mom while she was making dinner – very likely she had me do it to keep my 4-year-old self occupied.

      1. Genia, I love all the stories readers have shared about squeezing oleo. I’m not sure why it resonates so much with me, but it does. I hope you enjoy this recipe! Judy

  4. I am SO happy to see the Cranberry Lovefest continuing 😉
    Yesterday I made my cake (again) but started mixing the batter before realizing the springform pan was in the dishwasher, which was running. So I made it in an old pyrex shallow tube-type pan. And I had only 1.5 cups of cranberries left. NOT enough! This cake is very different – not bad, but I am really spoiled. And now, seeing this brilliant recipe, I can hardly wait for tomorrow to break my rule about not shopping on the weekend because I need (NEED) cranberries. Thanks! 🙂

    1. Good to hear from you, Quinn. Sorry about the extra trip to the grocery store. I just bought a 2# bag of cranberries myself. I want to make your cake next! BTW, I loved your story about your goats. Thanks.

  5. My parents are both 84, and they talk about mixing the colorant into the margarine. I don’t know how old my dad was at the time, but it was his “job.” He said the dye was actually a disgusting orange color before you mixed it into the margarine.

    1. So this was a job given to children and men to keep them out of the hair of women while they cooked! Can’t believe I’ve never heard about this before. My mother grew up in a house with Italian immigrants who cooked everything with olive oil — perhaps that is why I never heard about mixing oleo with food coloring. I feel certain my mother would have shared that experience with me had she ever done it.

  6. Judy, Hope Atkinson passed away several weeks ago, and I had been in touch with her until the end (Ruth passed on a couple of years ago). Though I was not able to make it to her very special memorial – and evidently there were some Bay Viewers there from days gone by – I was asked to say a few words in absent is. Of course I sent the Cranberry Surprise Pie story.

    And by the way, I do believe LOTS of people still use Hazel’s Fudge Sauce recipe from the Bay View Cookbook. Our family does!

    1. I was wondering about them.Hope must have been up there in age. I’ll look for her obituary. Which of the sisters was the painter?
      When my mother died, I found her copy of the Bay View Cookbook. I’ll find the hot fudge recipe and give it a try.
      Also, are you in contact with Mrs. Walker? I’d like to send her a copy of the post. Thanks! Nice to be in touch.

  7. And this is the recipe as given to Anne Byrne printed in her book, What Can I Bring Cookbook, having received it from Ophelia Paine and another Nashville lady, Sallie Legrone. So funny. I know we see lots of things that sound so southern but your coastal Mass recipe made it here 30 years ago at least

    Greer

    1. Greer, I love looking at the regional and historic roots of recipes. Until I moved to Nashville I never heard of chess pie or pimento cheese. They are now two of my faves. I have not a clue how to make either, but I’m almost positive I could find a good recipe for them in one of Anne Byrne’s cookbooks! Thanks for writing, Judy

  8. I am excited to try this recipe with the bag of cranberries in my fridge. Thanks for the family history- very interesting. I enjoyed spending time with you at the Homestead.

    1. Thanks for writing, Jane, and for signing up to be a follower of the blog. We, bloggers, like that!! Yes, the Homestead was great. I enjoyed spending time with you, as well. I met a lot of new people this year that made the meeting, even more, fun. And the soaks, ahh.

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