CARAMEL-WALNUT PIE WITH DRIED CHERRIES
Categories Berry Dessert Bake Dried Fruit Walnut Port Fall Bon Appétit
Yield Makes 8 to 10 servings
Number Of Ingredients 16
Steps:
- For 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.
- For 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.
CARAMEL APPLE WALNUT PIE
Loaded with lots of tender apples and adorned with a nutty caramel topping, this pleasing pie recipe is always a hit with old and young alike. -Winifred Eckerle, Gering, Nebraska
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Arrange apples in crust; set aside., In a small saucepan, combine the corn syrup, sugar, butter, cornstarch, cinnamon and salt. Cook and stir over low heat until butter is melted and sugar is dissolved. Pour over apples., Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges; cut slits in top. , Bake at 425° for 15 minutes. Reduce heat to 325°. Bake for 40-50 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary., Meanwhile, in a small saucepan, combine the topping ingredients. Cook and stir over low heat until butter is melted and sugar is dissolved., Place pie on a baking sheet. Pour topping over top crust. Bake for 3-4 minutes or until bubbly. Cool on a wire rack.
Nutrition Facts : Calories 462 calories, Fat 22g fat (10g saturated fat), Cholesterol 25mg cholesterol, Sodium 337mg sodium, Carbohydrate 66g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.
CARAMEL-WALNUT PIE
No need to be concerned about any traces of bitterness in the walnuts, especially because of the caramel filling.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 1 nine-inch pie
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. On a lightly floured surface, roll out dough to a 13-inch round, about 1/8 inch thick. Brush off excess flour; fit dough into a 9-inch pie plate. Trim to a 1/2-inch overhang. Tuck dough under, forming a rim; crimp as desired. Chill 30 minutes.
- In a small bowl, whisk 1 egg and cream; set aside. Prick dough all over with a fork. Line with parchment; fill with pie weights or dried beans. Bake until edges begin to turn golden, about 10 minutes. Remove parchment and weights. Brush shell with egg wash, leaving rim uncoated. Continue baking until center is golden, 5 minutes more. Let cool on a wire rack.
- Reduce oven heat to 350 degrees. Meanwhile, bring sugar and 1/2 cup water to a boil in a medium saucepan, stirring until sugar dissolves. Then without stirring, cook until caramel is light amber, about 7 minutes, washing down sides of pan with a wet pastry brush to prevent crystals from forming. Remove from heat; stir in creme fraiche (it will spatter). Let cool 5 to 10 minutes. If it starts to harden, place briefly over low heat, stirring constantly.
- In a small bowl, whisk remaining 3 eggs; slowly whisk in 1 cup caramel. Whisk mixture back into remaining caramel in saucepan. Stir in nuts.
- Pour filling into pie shell; bake until slightly puffy and set, about 30 to 40 minutes. Let cool on a wire rack.
WALNUT AND DRIED CHERRY BARS
Provided by Ellie Krieger
Categories dessert
Time 1h25m
Yield 12 bars, serving size: 1 bar
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F. In a medium bowl, whisk together the oats, flour, wheat germ, cinnamon and salt.
- In another bowl, whisk together the honey, applesauce, oil, egg and egg white until well combined. Stir in the oatmeal mixture until well combined. Add the dried cherries and walnuts.
- Coat an 8-inch square baking pan with cooking spray. Spread the mixture into the prepared pan and bake until a toothpick inserted in the center comes out
- clean, 30 to 35 minutes. Put the preserves in a small saucepan and bring to a boil. As soon as the bars come out of the oven, brush with the preserves. Cool completely and cut into 12 bars, about 4 by1 1/2 inches each.
Nutrition Facts : Calories 230, Fat 9 grams, SaturatedFat 1 grams, Cholesterol 20 milligrams, Sodium 60 milligrams, Carbohydrate 34 grams, Fiber 2 grams, Protein 4 grams
BOOZY CHERRY WALNUT TART
Cherries in winter may sound counterintuitive, but like frozen peas and corn, frozen cherries are, well, pretty good. Baked on a bed of easy press-in crust, the boozy cherries sink into the almost-frangipane mixture which soaks up much of the juiciness cherries are known for. The trick to a nice, crunchy bottom tart shell is baking longer than you think, so make sure you give it the full time recommended.
Provided by Alison Roman
Categories pies and tarts, dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Make the crust: Mix flour, sugar and salt in a medium bowl. Pour butter over the dry ingredients and, using your hands, mix together until you've got a Play-Doh-like texture.
- Press crust into a 9-inch tart pan with a removable bottom. (Alternatively, use a 9-inch cake pan lined with parchment; the crust can go about 3/4 inch up the sides of the pan.) Set aside.
- Make the filling: Heat oven to 350 degrees. Toast walnuts on a rimmed baking sheet until well browned and fragrant, 5 to 8 minutes; remove from heat and let cool.
- Pulse walnuts, butter, 1/4 cup/50 grams sugar, 2 tablespoons flour and a pinch of kosher salt in a food processor until finely ground. Add the egg and pulse just to blend. Spread walnut mixture on the bottom of the prepared crust.
- Toss cherries with bourbon, orange zest, remaining 1/3 cup/65 grams sugar, remaining 3 tablespoons flour and a pinch of salt. Scatter cherries over the walnut mixture and sprinkle with a bit more sugar to finish.
- Place tart on a rimmed baking sheet lined with foil and bake until the crust is golden brown at the edges and the cherries are thick and saucy, 55 to 65 minutes. Let cool at least 30 minutes before removing from the pan and slicing. (If you can wait an hour to let the juices fully settle, even better.)
MICHIGAN CHERRY PIE
This tart Michigan cherry pie is delicious with the streusel topping but even better crowned with a scoop of vanilla ice cream. -Diane Selich, Vassar, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- On a lightly floured surface, roll pie 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. , Meanwhile, preheat oven to 375°. In a large bowl, toss tart and dried cherries with lemon juice, lemon zest and almond extract. In a small bowl, mix sugar and cornstarch; add to cherry mixture and toss to coat. In a small bowl, mix topping ingredients until crumbly. Transfer cherry filling to crust; sprinkle topping over filling. , Bake on a lower oven rack 45-55 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. If desired, serve with ice cream.
Nutrition Facts : Calories 590 calories, Fat 20g fat (12g saturated fat), Cholesterol 50mg cholesterol, Sodium 298mg sodium, Carbohydrate 99g carbohydrate (65g sugars, Fiber 4g fiber), Protein 5g protein.
DEEP-DISH WINTER FRUIT PIE WITH WALNUT CRUMB
This deep-dish crumb-topped pie combines several winter fruits and confirms that the whole is greater than the sum of its parts. The pears become soft, the apples remain slightly firm, the figs add texture and sweetness, and the tart cranberries pop in your mouth, making this rustic pie a sensory treat. Be sure to plan ahead, as this recipe calls for chilling the dough for one hour, chilling it again after you roll it out (this reduces shrinkage of the crust during baking), and then baking the pie for over an hour. It is an hours-long process, off and on, but it is worth every minute. Served with a scoop of vanilla ice cream and a glass of apple or pear brandy (preferably from Clear Creek Distillery), it is the perfect final touch to a dinner party.
Provided by Cory Schreiber
Categories Fruit Nut Dessert Bake Christmas Thanksgiving Vegetarian Apple Pear Tree Nut Walnut Fall Winter Party Pescatarian Peanut Free Soy Free Kosher
Yield Serves 8 to 10
Number Of Ingredients 21
Steps:
- To make the pie pastry, put the flour, sugar, and salt in a bowl, stir to combine, then put the bowl in the freezer for 10 minutes.
- Add the butter to the flour mixture and toss to evenly coat. Cut the butter into the flour mixture using a pastry blender, a food processor, an electric mixer, or your hands, just until the mixture becomes coarse and crumbly and the butter is the size of peas. Stir the water and lemon juice together, then pour over the dry ingredients and stir just until the dry ingredients are moistened.
- Dump the dough onto a well-floured work surface and press it into a 6-inch disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
- Roll the chilled dough into a 14-inch disk, then line a 9 or 10 by 3-inch springform pan with the rolled-out dough. Patch any holes and trim off any dough that hangs over the edges of the pan. Chill for an additional 30 minutes while you prepare the crumb topping and the fruit filling.
- To make the walnut crumb topping, mix the flour, brown sugar, walnuts, cinnamon, and salt together in a bowl. Stir in the butter, then work it in with your hands until the texture of crumbs. Put the topping in the refrigerator while you make the fruit filling.
- Position a rack in the lower third of the oven and preheat the oven to 375°F.
- To make the fruit filling, remove the stem from each fig, then boil the figs in 1 cup of water for 5 minutes. Drain and set aside until cool enough to handle.
- Slice each fig into 4 to 5 pieces, put them in a large bowl, and add the apples, pears, and cranberries. Separately, rub the sugar and cornstarch together, then add to the fruit and gently toss until evenly coated.
- Transfer the filling to the pie shell and top with the walnut crumb. Bake in the lower third of the oven for 60 to 75 minutes, or until the crumb is golden, the fruit juices are bubbling thickly around the edges, and the fruit is tender when pierced with a wooden skewer. If the crumb is getting too dark, cover it with foil.
- Storage: Covered with a tea towel, the pie will keep at room temperature for up to 3 days. Spooned into a bowl and drizzled with chilled cream, it makes a wonderful breakfast.
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- Toast the walnuts in a 350F oven till just golden and aromatic. When cool enough, chop into small sized bits.
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