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Recipes

Caramel-Walnut Pie with Dried Cherries

By Amy Stafford MalikPhotography by Scott Peterson
Image may contain Food Dessert Cake Pie Plant Creme Cream and Pork

Recipe information

  • Yield

    8 to 10 Servings

Ingredients

Crust

1

1/2 cups all purpose flour

1

/2 teaspoon salt

1

/4 teaspoon baking powder

5

tablespoons chilled unsalted butter, cut into 1/2-inch cubes

4

tablespoons (or more) ice water

Filling

1

1/4 cups dried tart cherries, chopped

1

/2 cup ruby Port

2

/3 cup (packed) golden brown sugar

2

/3 cup light corn syrup

3

large eggs

1

/4 cup (1/2 stick) butter, melted, room temperature

1

1/2 teaspoons vanilla extract

1

cup walnuts, toasted, chopped

Whipped cream

Need to make a substitution?

Preparation

  1. Crust

    Step 1

    Blend flour, salt, and baking powder in processor. Using on/off turns, cut in butter until mixture resembles coarse meal. Add 4 tablespoons ice water. Process just until moist clumps form, adding more water by teaspoonfuls if dough is dry. Form dough into disk. Wrap in plastic; chill until dough is firm enough to roll out, about 30 minutes.

  2. Filling

    Step 2

    Preheat oven to 350°F. Boil cherries and Port in heavy small saucepan until Port is absorbed, stirring often, about 10 minutes. Cool completely.

    Step 3

    Using electric mixer, beat brown sugar, corn syrup, eggs, and melted butter in large bowl until foamy. Beat in vanilla. Stir in walnuts and Port-infused cherries.

    Step 4

    Roll out dough on floured work surface to 11-inch round; transfer to 9-inch-diameter glass pie dish. Fold overhang under; crimp edges. Pour filling into crust.

    Step 5

    Bake pie until crust is golden and filling is brown and just set in center, about 50 minutes. Cool pie completely in dish on rack. Serve with whipped cream.

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