Maple-Walnut Cranberry Pie

While the buttery maple-scented filling is inspired by the classic pecan pie, we replace it with toasted walnuts and add crushed fresh cranberries for a beautiful vibrant color and tart flavor that softens the sweetness.
Preheat the oven to 425 degrees.Roll out the dough into an 11-inch circle; place on a 9-inch pie dish greased with cooking spray. Bend the edges under the groove. Cover the bottom of the dough with foil; place the pie mass or dried beans on the foil. Bake at 425 ° C for 5 minutes. Remove the cake mixture and foil; bake for 1 minute. Cool on a wire rack.Reduce the oven temperature to 350 degrees.Combine the maple syrup and the following 6 ingredients (including eggs) in a medium bowl, stirring with a whisk. Gently stir in the cranberries and walnuts. Pour the cranberry mixture over the prepared cake. Bake at 350 ° C for 45 minutes or until the filling is set, then cover the edges of the cake with foil after 30 minutes. Cool on a wire rack.