A.R.T. Community Cookbook: Caramel Walnut Pie with Dried Cherries by Anna F. & Bon Appetit 2003

Caramel Walnut Pie with Dried Cherries

From the Kitchen of: Anna F. & Bon Appetit 2003

Ingredients:

• Crust:

  • 1 ½ cup flour

• • ½ tsp. salt

  • ¼ tsp. baking powder

  • 5 tbsp. chilled butter

  • 4 tbsp. ice water

• Filling

  • 1 ¼ cup dried cherries (or cranberries)

  • ½ cup ruby port

  • ⅔ cup brown sugar

  • ⅔ cup light corn syrup

  • 3 large eggs

  • ¼ cup butter, melted

  • 1 ½ tsp. vanilla extract

  • 1 cup walnuts (or pecans) toasted and chopped

  • whipped cream

Directions:

1. Make the crust: blend flour, salt, and baking powder.

2. Cut in butter until it looks like coarse MEAL.

3. Add 4 tbsp. ice water. Continue to mix until dough forms, add more water if necessary.

4. Form dough into disk, wrap in plastic, and chill until dough is firm, about 30 mins.

5. Preheat oven to 350°.

6. Boil cherries in port until port is absorbed. Stir often for about 10 mins. Cool completely.

7. Using mixer, beat brown sugar, corn syrup, eggs, and melted butter in large bowl until foamy.

8. Beat in vanilla.

9. Stir in nuts and port-infused cherries.

10. Roll out dough on floured surface to 11” round. Transfer to 9” pan. Fold over edges and crimp edges.

11. Pour filling into crust.

12. Bake pie until crust is golden and filling is brown & just set in the center, about 50 mins at 350°.

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The A.R.T. Community Cookbook is a collection of pie recipes contributed by A.R.T. patrons, staff, and fans during the run of Waitress.  Recipes collected as a part of the Waitress Lobby Experience and via Instagram.

Also check out Behind the Counter, an oral history project featuring photos and interviews from people working in diners and restaurants around Greater Boston.

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