Yield: 6 to 8 servings

1 recipe Nutty Wheat Pie Crust

Filling
1 cup (240 ml) raw walnuts, coarsely ground
1 12-ounce (340g) package fresh cranberries, divided

1/2 cup (120 ml) golden raisins
1/2 cup (120 ml) organic sugar
1/2 cup (120 ml) light brown sugar
1/2 teaspoon almond extract

3 tablespoons cornstarch
2 tablespoons lemon juice
2 tablespoons water

1. Preheat the oven to 350 degrees (Gas Mark 4) and have ready a 9-inch (23 cm) metal pie pan.
2. Put the walnuts into a large mixing bowl and set aside.
3. Sort the cranberries and discard any spoiled ones. Wash the cranberries in a strainer and drain them well.
4. Place 1 cup (240 ml) of the cranberries into the food processor and pulse-chop them coarsely. Transfer them to the bowl with the walnuts and add the remaining whole cranberries.
5. Add the raisins, organic sugar, brown sugar, and almond extract and toss well.
6. Combine the cornstarch, lemon juice, and water in a small bowl or cup, and stir to make a runny paste. Add it to the cranberry mixture and stir thoroughly.
7. Spoon the filling into the prepared pie shell and bake for 45 to 50 minutes. Cool about 30 minutes. Serve warm, or cool completely and refrigerate until ready to serve.