Cranberry Chocolate Walnut Pie

Directions

• On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 450°.
• Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 15-20 minutes or until edges are light golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool on a wire rack. Reduce oven setting to 350°.
• In a large bowl, beat eggs, sugar and melted butter until well blended. Gradually add flour until blended. Stir in remaining ingredients; pour into crust.
• Bake 30-35 minutes or until top is bubbly and crust is golden brown. Cool on a wire rack. Refrigerate leftovers.