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.
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.
HONEY PIE
A hint of honey flavors this old-fashioned honey custard pie that comes together quickly with simple ingredients. Don't be afraid of blind-baking the crust, it's easy to do. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large bowl, whisk eggs. Whisk in remaining ingredients until blended. Pour into crust. Cover edge with foil. Bake at 400° until a knife inserted in the center comes out clean, 40-50 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Top each serving with optional toppings as desired. Refrigerate leftovers.
Nutrition Facts : Calories 374 calories, Fat 17g fat (10g saturated fat), Cholesterol 131mg cholesterol, Sodium 375mg sodium, Carbohydrate 50g carbohydrate (35g sugars, Fiber 1g fiber), Protein 8g protein.
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
HEAVENLY HONEY-WALNUT PUMPKIN PIE
Most delicious light, custard, pumpkin pie i ever tasted. Found this recipe on the net, can't remember where. Eggs should be room temperature and the whites should not be over done.
Provided by 1ginger
Categories Pie
Time 55m
Yield 6-12 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 450°F.
- Separate the weggs into two mixing bowls with the yolks in a larger one.
- Beat the egg yolks until they are thick and turn a pale yellow color.
- At a low speed beat in the sugar, salt, and spices and extract; then add the pumpkin, cream, margarine and cornstarch. Scrape the bottom and sides of the bowl and beat until all ingredients are thoroughly combined.
- Whisk the egg whites until the peaks are stiff but not dry.
- Stir 1/4 of the egg whites into the pumpkin custard to lighten it.
- Gently fold in the remaining egg whites in two installments.
- Pour into the pie shell and bake 450F for 15 minutes. Reduce heat to 350 for 30 minutes and check if done. Thereafter check every 5 minutes.
- Pie is done when the custard wobbles only slightly when the pan is gently shakened or a toothpick inserted 2 inches from the center comes out mostly clean.
- Cool completely on a wire rack before cutting.
- Top each slice with honey, walnuts, and cream before serving.
Nutrition Facts : Calories 479.8, Fat 25.9, SaturatedFat 8, Cholesterol 159.1, Sodium 699.4, Carbohydrate 56.4, Fiber 1.7, Sugar 36.7, Protein 7.1
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