BLACK WALNUT PIE
Bake this delicious nutty dessert that's made using frozen Pillsbury™ Regular Pie Crust.
Provided by Pillsbury Kitchens
Categories Dessert
Time 2h10m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. In medium bowl, beat eggs and brown sugar with electric mixer on medium speed until smooth. Add syrup, butter, lemon peel, lemon juice, vanilla and salt; beat until smooth.
- Sprinkle walnuts in pie crust; pour filling over nuts.
- Bake 55 minutes (center of pie will not be set). Cool completely on cooling rack, about 1 hour. Serve with whipped cream.
Nutrition Facts : Calories 422, Carbohydrate 51 g, Fat 3, Fiber 2 g, Protein 7 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 210 mg
BLACK CHERRY WALNUT PIE
Steps:
- Preheat oven to 350 In a food processor add flour, salt, sugar and process for 2-3 seconds. Add butter and give 9-10 1 second pulses. Turn on processor again and drizzle water until dough becomes a ball. Remove and place ball between 2 sheets of wax paper and roll out to pie crust thickness. Place in pie plate and shape. Then refrigerate while preparing filling. For Filling in a heavy stainless sauce pan add cherries and 3/4 cup cherry juice and 1 cup sugar and bring to a boil. Mix remaining 1/4 cup cherry juice with 4 tbsp corn starch and add to sauce pan to thicken reducing heat. When sauce is to a thick filling consistency add cinnamon, cloves, salt, and almond extract. Pour mixture into pie crust. For the crumb topping: Place Flour, Sugar and butter in a food processor and pulse til crumbly. In a mixing bowl add the walnuts to the Four mixture and toss until incorporated and place on top of filling and bake until the pie crust is golden brown. Serve warm with blue bell homemade vanilla ice cream!
BLACK WALNUT PIE
Most years, I have a large supply of black walnuts and am always looking for new ways to use them up. This dessert, which is similar to traditional pecan pie, has been a favorite for years.-Shirley Sutton, Garnavillo, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- In a saucepan, combine the corn syrup, brown sugar and 1/2 cup sugar; bring to a boil. Remove from the heat; stir in butter until melted. In a bowl, beat eggs. Gradually stir in hot mixture; mix well. Add walnuts. Combine flour and remaining sugar; sprinkle over bottom of pastry shell. Pour walnut mixture into shell. Bake at 350° for 45-50 minutes or until browned.
Nutrition Facts :
BASIC BLACK WALNUT PIE
Black walnuts are abundant here in the Ozarks. My aunt gave me this walnut pie and I think it's one of the best pies I've ever tasted. -Helen Holbrook, De Soto, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Combine 1 tablespoon sugar and flour. Sprinkle into the pastry shell; set aside. , In a small saucepan, bring the corn syrup, brown sugar and remaining sugar just to a boil. Remove from the heat; stir in butter until melted. Let cool for 3 minutes. , Gradually stir eggs into hot mixture. Add walnuts and mix well. Pour into pastry shell. Bake at 325° for 55-60 minutes or until top is browned.
Nutrition Facts : Calories 506 calories, Fat 22g fat (7g saturated fat), Cholesterol 96mg cholesterol, Sodium 222mg sodium, Carbohydrate 75g carbohydrate (49g sugars, Fiber 1g fiber), Protein 7g protein.
BLACK WALNUT AND CHERRY STRUDEL
A nice dessert that justifies the time it takes to make it. Recipe may be halved for smaller groups.
Provided by Plain ole Bob
Categories Bread Yeast Bread Recipes
Time 1h5m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix egg and water together in a bowl.
- Beat cream cheese, white sugar, and lemon juice together in a bowl with an electric mixer until smooth and fluffy.
- Roll each puff pastry into a 12x16-inch rectangle. Spread 1/2 of the cream cheese mixture down the center of a long side of each rectangle, leaving a 1-inch border. Top each of the cream cheese layers with 1/2 of the cherries and 1/2 of the walnuts.
- Fold opposite end of each puff pastry over the filling, brushing the edges with egg mixture to seal. Tuck the ends underneath the roll and place seam-side down on a baking sheet. Brush the tops of each strudel with egg mixture.
- Bake in the preheated oven until golden brown, about 35 minutes. Cool strudels on baking sheet set on a wire rack, at least 30 minutes.
- Whisk confectioners' sugar, milk, and vanilla extract together in a bowl until desired consistency for glaze is reached; drizzle over strudels.
Nutrition Facts : Calories 357.1 calories, Carbohydrate 28 g, Cholesterol 27 mg, Fat 25.1 g, Fiber 1.8 g, Protein 7.3 g, SaturatedFat 6.6 g, Sodium 121.4 mg, Sugar 12.5 g
CARAMEL-WALNUT PIE WITH DRIED CHERRIES
Categories Berry Dessert Bake Dried Fruit Walnut Port Fall Bon Appétit
Yield Makes 8 to 10 servings
Number Of Ingredients 16
Steps:
- For crust:
- 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.
- For filling:
- 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.
BLACK CHERRY CAKE
Make and share this Black Cherry Cake recipe from Food.com.
Provided by Derf2440
Categories Dessert
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Beat eggs until light; gradually add sugar; beat until lemon coloured.
- Add sifted dry ingredients.
- Add water, vanilla and almond extract; mix well.
- Pour into 2 prepared round layer pans.
- Drop cherries over batter (save some for garnish).
- Sprinkle with nuts.
- Bake in moderate oven, 350°F degrees for about 30 minutes.
- Serve slightly warm with sweetened whipped cream between layers and over top.
- Garnish with whole cherries.
Nutrition Facts : Calories 352.9, Fat 6.1, SaturatedFat 1.1, Cholesterol 105.8, Sodium 205.4, Carbohydrate 67.6, Fiber 2, Sugar 37.9, Protein 8
BOOZY CHERRY WALNUT TART
Cherries in winter may sound counterintuitive, but like frozen peas and corn, frozen cherries are, well, pretty good. Baked on a bed of easy press-in crust, the boozy cherries sink into the almost-frangipane mixture which soaks up much of the juiciness cherries are known for. The trick to a nice, crunchy bottom tart shell is baking longer than you think, so make sure you give it the full time recommended.
Provided by Alison Roman
Categories pies and tarts, dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Make the crust: Mix flour, sugar and salt in a medium bowl. Pour butter over the dry ingredients and, using your hands, mix together until you've got a Play-Doh-like texture.
- Press crust into a 9-inch tart pan with a removable bottom. (Alternatively, use a 9-inch cake pan lined with parchment; the crust can go about 3/4 inch up the sides of the pan.) Set aside.
- Make the filling: Heat oven to 350 degrees. Toast walnuts on a rimmed baking sheet until well browned and fragrant, 5 to 8 minutes; remove from heat and let cool.
- Pulse walnuts, butter, 1/4 cup/50 grams sugar, 2 tablespoons flour and a pinch of kosher salt in a food processor until finely ground. Add the egg and pulse just to blend. Spread walnut mixture on the bottom of the prepared crust.
- Toss cherries with bourbon, orange zest, remaining 1/3 cup/65 grams sugar, remaining 3 tablespoons flour and a pinch of salt. Scatter cherries over the walnut mixture and sprinkle with a bit more sugar to finish.
- Place tart on a rimmed baking sheet lined with foil and bake until the crust is golden brown at the edges and the cherries are thick and saucy, 55 to 65 minutes. Let cool at least 30 minutes before removing from the pan and slicing. (If you can wait an hour to let the juices fully settle, even better.)
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