LCBO Food and Drink Autumn 2016

SEASONAL  PIE À LA FROMAGE

Cranberry, ASIAGO & WALNUT GALETTE

1 cup (250 mL) coarsely chopped walnuts 1 egg plus 2 tbsp (30 mL) water (optional) 1 Preheat oven to 425°F (220°C). 2 For pastry, whirl flour with sugar and salt in a food processor until blended. Cut butter into small pieces and scatter over flour mixture. Pulse until coarse crumbs form. With motor running, slowly pour cold water through the feed tube. Whirl just until dough starts to come together. Gather into a ball. Flatten into a thick round. Wrap with plastic wrap and re- frigerate until cold, at least 30 minutes. 3 Roll dough or refrigerated pie crust into a 12-inch (30-cm) round. It will be thick. Transfer to a parchment-lined baking sheet. In a bowl, stir sugar with flour and season- ings. Add cranberries and toss until coated. Add cheese and nuts and toss with your hands to evenly mix. 4 Tumble onto the pastry round, leaving a 2½‑inch (6-cm) uncovered border of pastry. Move some cranberries to the top so they will be visible when pie is baked. Gently press cranberries into the filling. Fold uncovered pastry up over filling, overlapping edges as

Start a new tradition at Thanksgiving with this gorgeous modern pie. No fancy pastry fluting needed, you simply fold the pastry edges over the filling. It does, however, need a sturdy crust, so try our easy butter pastry (below) or use 1 crust from a 400-g box of re- frigerated pie crusts. Save this treat for serv- ing in the living room with coffee a while after dinner, since it takes the place of both dessert and cheese courses. After all, you’ll probably feel too stuffed to indulge in dessert right af- ter the big-bird feast. EASY BUTTER PASTRY

needed. Gently press where they overlap. About 5 inches (12 cm) of cranberry mixture will re- main uncovered. Cut out a piece of parchment paper that will approximately cover the ex- posed filling. 5 For a shiny crust, whisk egg with 2 tbsp (30 mL) water and brush over crust. Lay parch­ ment cut-out over filling, but don’t press onto the crust. 6 Immediately reduce oven temperature to 350°F (180°C). 7 Bake until crust is deep golden, about 1 hour. Let rest about a half hour before serving. Pie will keep well at room temperature for at least a day. Serves 6 to 8

2 cups (500 mL) all-purpose flour 2 tbsp (30 mL) granulated sugar ½ tsp (2 mL) salt ¾ cup (175 mL) cold unsalted butter 3 tbsp (45 mL) ice-cold water FILLING

WHAT TO SERVE Sandeman Late Bottled Vintage Port LCBO 195974, $17.15 Muskoka Lakes Cranberry Wine LCBO 609701, $16.95

¾ cup (175 mL) granulated sugar ⅓ cup (80 mL) all-purpose flour ½ tsp (2 mL) each ground nutmeg and cinnamon 2 cups (500 mL) frozen cranberries, thawed in refrigerator 2 cups (500 mL) grated Asiago cheese, about 5 oz (150 g)

44  FOOD & DRI NK AUTUMN 2016