Brown Butter Walnut and Dried Cherry Pie

This is the perfect winter pie as far as I’m concerned.

Butter Tart, Chess Pie

Think of this as a really loaded butter tart pie.  Or a really loaded chess pie for my American readers.  The gooey caramelly goodness of a chess, sugar or pecan pie is what the texture is.  And then we start adding all sorts of good things.

Instead of pecans, I love the idea of walnuts.  I make a walnut chocolate pie, which is really just a pecan pie using an alternate nut.  I really should share that walnut chocolate pie recipe with you all soon.  But in the meantime, I think this pie is a great option.

For added flavour, I always brown the butter that goes into these pies.  There is such a ‘smokey’ depth that brown butter brings to the table.  So whether it is my actual butter tart recipe, or pretty well any time a recipe calls for melted butter, I just go ahead and brown it!  See my Brown Butter Maple Bacon Butter Tarts the best description and method for browning butter.

Along with the toasted walnuts, dried cherries are in the batter.  Of course, you could totally use cranberries.  Or you could leave them out all together.  Just up the walnuts and the coconut. 

Yes, the other addition is unsweetened shredded coconut.  It adds such a lovely texture.  A great little fleck to the gooeyness as well.  If coconut isn’t your thing, feel free to replace with the same amount of rolled oats.

Maple syrup, eggs, brown sugar and a little tang from apple cider vinegar round out the other major ingredients in the filling.  It all gets blended in the same pot where the butter is melted.

As for the crust, you can totally use my The Perfect Pie Crust recipe.  It really is foolproof!  But today I’ll share the pie crust recipe that I turn to when I want to keep a recipe gluten free.  I have been following Alanna over at The Bojon Gourmet blog for years now, and her book, Alternative Baker never sits on the bookshelf for long, I’m always turning to it for advice.  Her Flakey Gluten Free Pie Crust recipe really does work.  And really is flakey.  In fact, when I use it, Jim never even bats an eye when he eats a pie made with her recipe.  So if you need to go gluten free (like I am now contending with) Alanna’s recipe is definitely a great option.  I’ll add a link to her recipe in the Notes below.

This pie is rustic, easy to whip up, is a great treat for a cozy dessert.  Make it, and make it often!  To top it, why not add a little maple syrup to some plain skyr or Greek yogurt? Or of course, whipped cream, but not too sweet, the pie doesn’t need more sweet!  I think that’s why I like the skyr or yogurt route, they have built in tang!  Plus they make a slice of this pie perfectly acceptable for breakfast!

Love Jen

5 from 1 vote

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Brown Butter Walnut and Dried Cherry Pie

Chopped toasted Walnuts, dried cherries, shredded coconut and brown butter make this gooey pie a treat for the winter months. Use a traditional pie pastry or gluten free pastry for this cozy, rustic pie!

Course Dessert

Cuisine American

Keyword brown butter, gluten free, pie, walnuts

Prep Time 1 hour 30 minutes

Cook Time 1 hour

Servings 8

Ingredients

• pastry for pie shell 1/2 of my Perfect Pie Crust recipe, see Notes
• 1 egg white lightly whisked, save the yolk for the filling below

Filling

• 140 grams ( 1 1/4 cups) walnut halves
• 60 grams (1/4 cup) butter
• 215 grams (1 cup) golden brown sugar
• 3 eggs, plus the yolk from above
• 120 ml (1/2 cup) maple syrup
• 2 tsp vanilla paste or extract
• 2 tsp apple cider vinegar
• 3/4 tsp kosher salt
• 50 grams (1/2 cup) shredded unsweetened coconut, feel free to use old fashioned rolled oats instead
• granulated sugar for the crust
• 80 grams (2/3 cup) dried cherries, can substitute with cranberries

Instructions

Pie Shell

1. Prepare the pie shell by rolling out the pastry to fit a 9 inch pie plate. When crimping make sure the edge is good and high, to accomodate the filling as it puffs up. Crimp and set in the fridge for 30 minutes.
2. Preheat the oven to 400F (200C) and set the rack in the centre of the oven. Place the chilled pie shell onto a baking sheet and prick the bottom of the pie shell with a fork. Line the pie shell with parchment or foil, and fill with beans or other weights. Make sure to get them into all the edges.
3. Bake for 15 minutes. Remove the foil and weights, and push down on any air pockets that seem to be bulging gently with a tea towel, or release the air with a gentle fork prick.
4. Continue baking for another 10 minutes more, until the crust has started to dry out and look cooked.
5. Brush the bottom of the shell with some of the egg white. Pop the shell back into the oven and bake for a minute more to set the egg white. Remove and let the pie shell cool.

Filling

1. Toast the walnuts in a 350F oven till just golden and aromatic. When cool enough, chop into small sized bits. Reduce the heat to 325F.

2. In a medium sized pot, melt the butter over medium heat. Gently allow the butter to go through all the stages to get browned, about 5-7 minutes depending on the heat. It will foam, from small bubbles, to larger ones, and go from light tan to toasty brown with browned bits at the bottom of the pot. Don't let it go any further. Pull the pot off the heat.

3. Stir in the sugar with a silicone spatula or wooden spoon. Add the eggs, the egg yolk and whisk to blend well. Add the maple syrup, vanilla, vinegar, and salt. Return to the heat and stir till well combined and smooth.
4. Remove from the heat and stir in the chopped walnuts and unsweetened cococut.
5. Take the cooled pie shell, and brush the edges with the remaining egg white. Sprinkle the granulated sugar all around on the edges. Scatter the dried cherries all over the bottom of the pie shell. Gently pour the filling over the cherries.
6. Bake in the centre of the oven til the filling in just set. The centre should have a gentle wobble, this should take between 50-60 minutes.
7. Transfer to a wire rack to cool. This pie is best cooled for at leaste 3 hours or overnight. Serve it at room temperature or just slightly warmed. A spoonful of tangy sweetend skyr or whipped cream is a great contrast to this pie. Cover and keep any leftovers chilled.

Recipe Notes

Here is my go-to Pie Pastry recipe
Here is the link to Alanna's Gluten Free Pie Crust recipe
This filling is inspired by one found in Tara O'Brady's book, Seven Spoons