- 1 1/2 cups all purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 5 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
- 4 tablespoons (or more) ice water
- 1 1/4 cups dried tart cherries, chopped
- 1/2 cup ruby Port
- 2/3 cup (packed) golden brown sugar
- 2/3 cup light corn syrup
- 3 large eggs
- 1/4 cup (1/2 stick) butter, melted, room temperature
- 1 1/2 teaspoons vanilla extract
- 1 cup walnuts, toasted, chopped
- Whipped cream
- 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.
- Preheat oven to 350°F. Boil cherries and Port in heavy small saucepan until Port is absorbed, stirring often, about 10 minutes. Cool completely.
- 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.
- 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.
- 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.