Cranberry Chocolate Walnut Pie

Dough for single-crust pie
3 large eggs
3/4 cup sugar
1/2 cup butter, melted
3 tablespoons all-purpose flour
1 cup chopped walnuts
1 cup fresh or frozen cranberries
1 cup semisweet chocolate chips
2 tablespoons dark rum

On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate.

Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes.

Preheat oven to 450°.

Line unpricked crust 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 edge is 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.