Not quite as sweet as a pecan pie, but with the same caramel candy-like filling.
Recipe information
Yield
Makes 8 to 10 servings
Ingredients
Crust
Filling
Preparation
For 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.
For 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.
