Post by goodcookin on Nov 28, 2007 22:10:22 GMT -5
Greek Walnut Pie
A honey-lemon syrup is poured over this nutty pie after baking, creating a new twist on baklava.
Makes 12 servings.
Pie
1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box
2 1/2 cups finely chopped walnuts
1/4 cup packed brown sugar
2 tablespoons granulated sugar
1 1/2 teaspoons ground cinnamon
3/4 cup butter or margarine, melted, cooled
3/4 cup honey
1 tablespoon lemon juice
Topping
1/2 pint (1 cup) heavy whipping cream
1 teaspoon granulated sugar
1 teaspoon vanilla
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
High Altitude (3500-6500 ft): Bake at 325°F 55 to 65 minutes.
A honey-lemon syrup is poured over this nutty pie after baking, creating a new twist on baklava.
Makes 12 servings.
Pie
1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box
2 1/2 cups finely chopped walnuts
1/4 cup packed brown sugar
2 tablespoons granulated sugar
1 1/2 teaspoons ground cinnamon
3/4 cup butter or margarine, melted, cooled
3/4 cup honey
1 tablespoon lemon juice
Topping
1/2 pint (1 cup) heavy whipping cream
1 teaspoon granulated sugar
1 teaspoon vanilla
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
High Altitude (3500-6500 ft): Bake at 325°F 55 to 65 minutes.