Makes 8 servings.

INGREDIENTS

  • 1cup (packed) golden brownsugar
  • 2large eggs
  • 1teaspoon vanilla extract
  • 1/4cup whipping cream
  • 3tablespoons unsalted butter, melted
  • 3/4teaspoon ground cinnamon
  • 1/4teaspoon salt
  • 1 1/2cups coarsely chopped walnuts
  • 1 1/2cups dried apricots
    (about 8 ounces), cut into1/2-inch pieces
  • 1cup dried cranberries1flaky pie crustadditional dried apricots, dried cranberries and walnuts (for garnish)

    DIRECTIONS

    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.


    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.)


    Garnish pie with additional dried apricots, cranberries and walnuts. Serve pie at room temperature.