HONEY-WALNUT PIE
A simple combination of two favorite flavors is all wrapped up in a tasty custard pie!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h5m
Yield 8
Number Of Ingredients 13
Steps:
- In medium bowl, mix 1 cup flour and 1/2 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
- Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
- Heat oven to 350°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
- In medium bowl, beat all filling ingredients except walnuts with wire whisk or hand beater. Stir in walnuts. Pour into pastry-lined pie plate. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
- Bake 45 to 55 minutes or until crust is brown and filling is set, removing foil for last 15 minutes of baking. Refrigerate at least 2 hours or until chilled. Store in refrigerator.
Nutrition Facts : Calories 520, Carbohydrate 62 g, Cholesterol 55 mg, Fat 5, Fiber 2 g, Protein 7 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 39 g, TransFat 2 g
HONEY-WALNUT PIE
Crunchy walnuts and sweet honey come together in delicious pie that will be a welcome addition to any dessert table at your next Thanksgiving feast.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Place a 9 1/8-by-1 3/8-inch tart ring on a baking sheet lined with parchment; set aside. On a lightly floured surface, roll out 1 disk of dough to 1/8 inch thick; cut into a 14-inch round. Fit into tart ring; trim overhang to 1/2 inch. Refrigerate while making filling.
- Whisk together 4 eggs, the honey, granulated sugar, butter, orange zest and juice, salt, and flour in a large bowl. Stir in walnuts. Pour into tart shell.
- On a lightly floured surface, roll out remaining disk of dough to 1/8 inch thick. Cut into an 11-inch round. Cut 5 slits for vents. Drape over filling. Trim overhang to 1 inch; fold over bottom crust. Press edges to seal, and tuck into ring. Brush with remaining beaten egg, and sprinkle with sanding sugar.
- Bake until a knife inserted in one of the vents comes out clean, 45 to 50 minutes. Transfer sheet to a wire rack; let cool completely. Remove ring before serving. Can be stored, covered, overnight.
HONEY-WALNUT PIE
Yield serves 8 to 10
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F. Place a 9 1/8 × 1 3/8-inch tart ring on a baking sheet lined with parchment; set aside. On a lightly floured surface, roll out 1 disk of dough to 1/8 inch thick; cut into a 14-inch round. Fit into tart ring; trim overhang to 1/2 inch. Refrigerate while making filling.
- Whisk together 4 eggs, the honey, granulated sugar, butter, orange zest and juice, salt, and flour in a large bowl. Stir in walnuts. Pour into tart shell.
- On a lightly floured surface, roll out remaining disk of dough to 1/8 inch thick. Cut into an 11-inch round. Cut five slits for vents. Drape over filling. Trim overhang to 1 inch; fold over bottom crust. Press edges to seal; tuck into ring. Brush with remaining beaten egg, sprinkle with sanding sugar.
- Bake until a knife inserted in one of the vents comes out clean, 45 to 50 minutes. Transfer sheet to a wire rack; let cool completely. Remove ring before serving. The pie can be stored, covered, overnight.
ENGLISH WALNUT PIE
My grandmother's Woman's Club would hold bake sales, and this pie was always a hit. Hope you enjoy it.
Provided by Vivian
Categories Desserts Pies Vintage Pie Recipes Walnut Pie Recipes
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- Beat the eggs in a large bowl. Mix in sugar, salt, vanilla, and corn syrup. Melt the butter and whisk it into the egg mixture. Stir in the nuts. Pour filling into pie shell.
- Bake in preheated oven for 10 minutes. Reduce heat to 300 degrees F (150 degrees C), and continue baking for 35 to 45 minutes.
Nutrition Facts : Calories 453 calories, Carbohydrate 55.9 g, Cholesterol 85 mg, Fat 24.6 g, Fiber 1.2 g, Protein 5.6 g, SaturatedFat 7.5 g, Sodium 306.4 mg, Sugar 28.6 g
GREEK HONEY NUT PIE
I love Greek pastry, so I thought, "Why not use phyllo, honey and nuts to make a pie? Then you can have a bigger piece!" -Rosalind Jackson, Stuart, Florida
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the walnuts, brown sugar and cinnamon; set aside. Brush a 9-in. pie plate with some of the butter; set aside., Unroll phyllo dough; keep covered with plastic wrap and a damp towel to prevent it from drying out. Layer eight sheets of phyllo in prepared pan, brushing each layer with butter and rotating sheets to cover the pie plate. Let edges of dough hang over sides. Sprinkle a third of the nut mixture onto the bottom., Layer four sheets of phyllo over nut mixture in the same manner; sprinkle with a third of the nut mixture. Repeat these last two steps. Top with an additional eight sheets of phyllo, again brushing with butter and rotating sheets. Fold ends of phyllo up over top of pie; brush with butter. , Using a sharp knife, cut into eight wedges. Cut 1-2 additional sheets of phyllo into thin strips, rolling into rose shapes if desired; arrange decoratively over top. (Save remaining phyllo for another use.) Bake at 350° for 40-45 minutes or until golden brown., Meanwhile, in a saucepan, combine the sugar, water and honey; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add vanilla. Pour over warm pie. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 845 calories, Fat 59g fat (17g saturated fat), Cholesterol 60mg cholesterol, Sodium 315mg sodium, Carbohydrate 72g carbohydrate (44g sugars, Fiber 4g fiber), Protein 19g protein.
GREEK WALNUT PIE
A honey-lemon syrup is poured over this nutty pie after baking, creating a new twist on baklava. Recipe created by Maria E. Irvine a Pillsbury Bake-Off 41 Contestant.
Provided by NcMysteryShopper
Categories Pie
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 325°F Spray 9-inch glass pie pan with cooking spray. Make pie crusts as directed on box for Two-Crust Pie using sprayed pie pan.
- In medium bowl, mix walnuts, brown sugar, 2 tablespoons granulated sugar and the cinnamon. Pour and evenly spread 1/4 cup of the cooled melted butter over bottom of pie crust. Spread walnut mixture evenly over butter. Drizzle another 1/4 cup butter over nut mixture.
- Top with second crust; seal edge and flute. Cut large slits in several places in top crust for steam to escape. Drizzle remaining 1/4 cup butter evenly over top crust.
- Bake at 45 to 55 minutes or until golden brown. About 5 minutes before removing pie from oven, in 1-quart saucepan, cook honey and lemon juice over medium heat, stirring frequently, until mixture has a watery consistency.
- Remove pie from oven; place on wire rack. Slowly pour hot honey mixture evenly over top of hot pie, making sure it seeps into slits in top crust. Cool at least 3 hours before serving.
- Just before serving, in small bowl with electric mixer, beat topping ingredients on high speed about 2 minutes or until stiff peaks form. Spoon topping onto individual servings of pie.
HONEYED WALNUTS
Use these to top our Warm Vanilla Cider.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 cup
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees. Combine walnuts, honey, and salt in a bowl. Toss to coat, and spread in a single layer onto a parchment-lined baking sheet. Bake, tossing occasionally, until toasted, about 15 minutes. Let cool.
GABRIELLE'S HONEY PIE
For this pie's crumbly crust, Gabrielle Langholtz uses lard rendered from farm-raised pork. For a similarly memorable pie, use leaf lard; it comes from the fat around the pig's kidneys and is famed for yielding flaky baked goods. You can order it from your local butcher.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 4h
Yield Makes one 9-inch pie; Serves 8 to 12
Number Of Ingredients 12
Steps:
- Crust:Pulse flour, sugar, and 1 teaspoon salt in a food processor until combined. Add butter and lard, and pulse until mixture resembles coarse meal with some larger pieces remaining, about 10 seconds. Drizzle 1/4 cup water evenly over mixture. Pulse until mixture just begins to come together (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse.
- Shape dough into 2 disks, and wrap in plastic wrap. Refrigerate 1 disk until firm, about 1 hour. (Freeze remaining disk for another use.)
- Filling:Meanwhile, warm honey in a saucepan over low heat. Remove from heat, and stir in butter.
- Whisk together eggs, vanilla, nutmeg, and 1/4 teaspoon salt. Stir into honey mixture. Refrigerate until cooled, up to 1 hour.
- Preheat oven to 350 degrees, with 1 rack in the middle position and 1 rack in the bottom third of oven. Roll out dough to a 13-inch round on a lightly floured surface. Line a 9-inch pie plate with dough. Trim overhang to 1 inch; crimp. Prick bottom all over with fork. Refrigerate for 30 minutes.
- Line crust with parchment, and fill with dried beans or pie weights. Bake, covered, for 15 minutes. Uncover, and bake 10 minutes more. Remove dried beans and parchment. Let cool completely on a wire rack.
- Stir filling, and pour into cooled crust. Bake on bottom rack until center is set and crust is golden, 30 to 35 minutes.
MAPLE WALNUT PIE
This might be the one you're looking for. It's easy, sweet and delicious!!!
Provided by DEEGEEF
Categories Desserts Pies Vintage Pie Recipes Walnut Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C.)
- In a saucepan, Mix brown sugar and flour. Add maple syrup, butter and salt. Heat until butter melts, stirring constantly.
- In a medium bowl, beat eggs with maple flavoring. Stir in sugar mixture. Pour into unbaked pie shell and sprinkle with walnuts.
- Bake in the preheated oven for 40 to 45 minutes, or until filling is set.
Nutrition Facts : Calories 450.6 calories, Carbohydrate 60.2 g, Cholesterol 81.2 mg, Fat 21.9 g, Fiber 1.7 g, Protein 5.9 g, SaturatedFat 6 g, Sodium 255.1 mg, Sugar 43.3 g
HONEY WALNUT PIE
This is a recipe I found one year out of desperation. I could not find any pecans at the store so I had to get walnuts. I found this recipe in an old cookbook of my mothers. It has a totally different taste than a pecan pie and I dont make it as often as I do the pecan one but it is a nice pie and a good use for extra walnuts.
Provided by Old widow
Categories Pie
Time 1h10m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Line a 9 inch pie plate with prepared pie crust.
- Beat together all ingredients except walnuts until well mixed. Stir in the walnuts.
- Pour into pie shell.
- Bake at 350 degrees for 45-55 minutes or until set.
- Cool and then refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 624.2, Fat 32.5, SaturatedFat 6, Cholesterol 67.1, Sodium 342.6, Carbohydrate 81.4, Fiber 3.1, Sugar 49.2, Protein 8.7
More about "honey walnut pie recipes"
A HEAVENLY SALTED HONEY PIE RECIPE | LIFE LOVE & SUGAR
From lifeloveandsugar.com
HONEY WALNUT CHOCOLATE GLAZED PIE - CALIFORNIA WALNUTS
From walnuts.org
HONEY GLAZED WALNUTS - GARNISH & GLAZE
From garnishandglaze.com
HONEY-WALNUT PIE RECIPE - DELISH
From delish.com
HONEY-WALNUT PIE - BETTER HOMES & GARDENS
From bhg.com
Servings 8Total Time 25 mins
- Preheat oven to 350 degrees F. Prepare Cinnamon Pastry. On a lightly floured surface, slightly flatten dough. Roll dough from center to edge into a 12-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch pie pan or plate. Ease pastry into pie pan without stretching it. Trim pastry to 1/2 inch beyond edge of pie pan. Fold under extra pastry even with edge of pan. Crimp edge as desired.
- For filling, in a large bowl, combine eggs, honey, sugar, melted butter, molasses, and vanilla. Stir in walnuts. Pour filling into pastry shell.
- Cover edge of pie with foil to prevent overbrowning. Bake in the preheated oven for 25 minutes. Remove foil. Bake about 20 minutes more or until filling is set. Cool on a wire rack. Top each serving with Honey Creme Fraiche. Makes 8 servings.
HONEY WALNUT PIE - EVERYDAY PIE
From everydaypie.com
5/5 (2)Category Sweet PieServings 8Total Time 1 hr 10 mins
HONEY WALNUT CUSTARD PIE - PAULA DEEN
From pauladeen.com
HONEY WALNUT ORANGE PIE | THE SPLENDID TABLE
From splendidtable.org
SAVORY MOMENTS: HONEY WALNUT PIE
From savorymomentsblog.com
HONEY WALNUT CHEESECAKE | THEBESTDESSERTRECIPES.COM
From thebestdessertrecipes.com
HONEY WALNUT NUT ROLL - MY BAKING ADDICTION
From mybakingaddiction.com
HONEY, PUMPKIN & WALNUT FILO PIE - CUISINE MAGAZINE - FROM …
From cuisine.co.nz
31 HONEY & NUT RECIPES YOU'LL DROOL OVER | TASTE OF HOME
From tasteofhome.com
EASY WALNUT PIE RECIPE | FILIPINO | NO TALKING - YOUTUBE
From youtube.com
HONEY WALNUT PIE | THEBESTDESSERTRECIPES.COM
From thebestdessertrecipes.com
You'll also love