Recipes - Sweets

Cranberry-Walnut Pie with Stilton Walnut Crust

Cranberry-Walnut Pie with Stilton Walnut Crust

Created as part of our Stilton Over Manhattan celebration 2000.

Ingredients

Filling:

  • 225g/8oz fresh cranberries
  • 175g/6oz sugar
  • 60ml/2floz orange juice
  • 125ml/4floz corn syrup
  • One-quarter teaspoon orange extract
  • 15g/1/2oz butter
  • 1 teaspoon vanilla
  • 50g/2oz candied orange peel
  • 4 eggs, lightly beaten
  • 175g/6oz walnut pieces

Crust:

  • 110g/4oz walnuts, toasted
  • 175g/6oz flour
  • Pinch salt
  • 2 teaspoons sugar
  • 75g/3oz Stilton cheese, crumbled
  • 75g/3oz cold, unsalted butter
  • 4 tablespoons cold water

Method

1. First make the filling by mixing cranberries, sugar, orange juice, and corn syrup in a large 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 190C/375F/Gas5 . 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.

Recipe by Rosemary Furfaro

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