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Cranberry Walnut Pie/Stilton Walnut Crus

Source of Recipe

Posted by FootsieBear


Recipe Introduction

Created as part of our Stilton Over Manhattan celebration 2000.

List of Ingredients

Filling:
2 cups (8ounces) fresh cranberries
Three-quarters cup sugar
One-quarter cup orange juice
One-half cup corn syrup
One-quarter teaspoon orange extract
1 tablespoon butter
1 teaspoon vanilla
4 tablespoons minced candied orange peel
4 eggs, lightly beaten
Three-quarters cup walnut pieces

Crust:
One-half cup walnuts, toasted
One and one-half cups flour
One-eighth teaspoon salt
2 teaspoons sugar
3 ounces cold Stilton cheese, crumbled
6 tablespoons cold, unsalted butter
4 tablespoons cold water



Recipe

1. First make the filling by mixing cranberries, sugar, orange juice, and corn syrup in a 2-quart saucepan. Bring to a boil over medium-high heat, then reduce to warm. Cook, stirring occasionally, for 15 minutes. Remove from heat.

2. Stir in orange extract, butter, vanilla, and candied peel. Cool completely. Gently stir in the lightly beaten eggs and nuts. Set this mixture aside.

3. To make the crust, preheat your oven to 375&Mac176;F. Grind the toasted walnuts in a food processor or blender into fine pieces. Add the flour, salt, and sugar. Process with the nuts until they are well blended, about 30 seconds.

4. Add the chilled Stilton and butter. Process for 20-30 seconds more. With the machine running, slowly pour in the 4 tablespoons of cold water into the machine’s feed tube, processing until the mixture pulls together to form a ball of dough. Turn off machine immediately.

5. Pat dough into a 6-inch disc. Place on a lightly floured surface and roll out evenly into a 12”-13” circle. Carefully transfer this circle of dough to your 9” pie tin. If the dough tears, just press it together to seal. Trim and crimp the edges decoratively.

6. Fill the pie shell with the cranberry mixture. Place pie in preheated oven on bottom shelf. Bake for approximately 45 minutes, or until the center is firm when jiggled.

Makes 1-9 inch pie, serving 12 people.