Looking for a break from the same old Thanksgiving desserts? Well pie isn't exactly groundbreaking, but it is rare to find a pie that has a crunchy crust, overflows with a smooth filling, and is not cloyingly, tooth-aching inducing-ly sweet. This pie from Bon Appetit hits all of the marks, and when paired with vanilla bean gelato... forget about it, call off the hounds, the search is over. This is the new pumpkin pie, or at least another option you can offer next to it :)
Walnut Caramel Pie with Dried Cherry Compote
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
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- 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
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Preparation
Crust
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.
Filling
Preheat oven to 350°F. Boil cherries and Port in heavy small saucepan until Port is absorbed, stirring often, about 10 minutes. Cool completely.
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.
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.
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. VANILLA BEAN GELATO!
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