Good Housekeeping Walnut Or Pecan Pie Recipes

WALNUT PIE

Steps:

• Mix together eggs, sugar, flour, corn syrup, butter and vanilla, mixing well.
• Pour into pie shell.
• Sprinkle walnuts all over top, arranging them where needed.
• Bake in preheated 400°F oven for 15 minutes.
• Reduce heat to 350°F and bake for 35 to 45 more minutes, or until center is set.
• Cool before serving.

ENGLISH WALNUT PIE

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.

GOOD HOUSEKEEPING WALNUT OR PECAN PIE

Steps:

• Prepare an unbaked 9" pie shell. Preheat oven to 350°F.
• In double-boiler top, with electric mixer at medium speed, or with spoon, mix 1/2 cup light brown sugar and 1/2 cup butter until well blended.
• Add 3/4 cup granulated sugar; mix well. Add 3 eggs, one at a time, beating after each addition, to blend. Add 1/4 tsp salt, 1/4 cup corn syrup, 1/2 cup light cream or milk; mix well.
• Cook over boiling water, stirring, 5 minutes. Remove from water; stir in 1 cup pecan halves or walnut pieces and 1/2 tsp vanilla. Pour into lined pie plate.
• Bake 1 hours.
• The filling is very light and not real sweet and syrupy. It puffs up when baking and shrinks just slightly during cooling.

HAZELNUT PECAN PIE

Steps:

• Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. In a large bowl, whisk the eggs, sugar, syrups, flour, butter and vanilla. Stir in the pecans, hazelnuts and chocolate chips. Transfer to crust., Bake for 50-55 minutes or until set. Cool on a wire rack. Serve with whipped cream if desired. Refrigerate leftovers.

WALNUT PIE II

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a medium bowl, cream the butter and sugar until light and fluffy. Beat in the egg yolks and add vanilla. Beat in the flour and evaporated milk. Stir in chopped walnuts. Pour into pie shell.
• Bake in the preheated oven for 60 minutes, or until golden brown.

PECAN WALNUT HONEY PIE WITH WHEAT CRUST

Steps:

• Mix sugar, molasses, agave, honey, butter and salt until well blended, add beaten eggs, blend well.
• Sprinkle chopped nuts at the bottom of the prebaked pie crust, pour filling on top. This filling will be thicker than the traditional pecan pie filling.
• Bake at 350 for 30 minutes. Place a sheet of foil loosely on top and continue to bake for 20-25 minutes, just until the pie is only slightly jiggly. Cool completely.

SPICED PECAN PIE

Steps:

• On a lightly floured surface with a floured rolling pin roll out pastry dough into a 17-inch round (about 1/8 inch thick). Fit dough into a 10-inch glass pie plate (1 1/2 quarts), and crimp edge decoratively. Chill shell, covered, at least 1 hour and up to 1 day.
• Preheat oven to 350°F.
• In an electric coffee/spice grinder finely grind anise seeds. In a dry heavy saucepan cook 1/2 cup sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, swirling pan, until deep golden. Add corn syrup and simmer, stirring occasionally, until caramel is dissolved (caramel will harden before dissolving).
• In a bowl whisk together remaining 3/4 cup sugar, eggs, spices, and salt. Remove pan from heat and cool caramel mixture until it stops bubbling. In a slow stream carefully whisk caramel mixture into egg mixture. Spread pecans in shell and pour in filling, tapping down pecans to coat thoroughly.
• Bake pie in middle of oven until crust is pale golden, 40 to 45 minutes (filling will not be set), and transfer to a rack to cool completely (filling will continue to set as pie cools).
• Serve pie with ice cream.

PICNIC PECAN PIE

Steps:

• Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. , In a small bowl, lightly beat eggs. Stir in corn syrup, sugar, butter, vanilla and salt. Add pecans and mix well; pour into crust. Cover edge loosely with foil. Bake 20 minutes. Remove foil; bake until a knife inserted in the center comes out clean, about 20 minutes longer. Cool on a wire rack. Store in the refrigerator.