Out for lunch one day with my sis we indulged in a dessert of Salted Honey Pie. While the creamy filling was quite delicious, with a strong honey flavor and a mouth-watering salty note, I kept thinking something was missing- like walnuts. The crust, however was perfect, if you like those buttery, flaky, puff-pastry kind of crusts, and I do!
So this recipe is all about recreating that experience, with nuts, for our Holiday dessert. I looked at a bunch of recipes for the filling and this one came closest to what I thought should be in the pie (plus lemon juice, which is brilliant). I cut back on the salt because I was bringing another salty-sweet snack to the party and I didn't want salt to be the leitmotif for the evening. I also cut back on the browned butter since I thought it might compete with the honey flavor, which can be all too easily over powered.
For the dough I made this recipe and am I ever glad I found it! It was super easy to make, rolled out like a dream and was flaky, tasty and the perfect compliment to the honey filling. Also, I rolled out all the scraps after the pie crust was made, filled them with jam, rolled them up and baked them. Best baker's treat ever!! Like mini croissant in a fraction of the time! This dough isn't just for pies, I can envision a whole dessert table of goodies to make with it.
The pie was a big hit with the party goers and I was happy. It was creamy and crunchy and not too sweet or too salty. It was kind of like the little blond sister to a pecan pie. The perfect end to a perfect Holiday!
walnut honey pie (adapted from Kinfolk)
6 tablespoons butter
3/4 cup honey
3/4 cup sugar
2 tablespoons flour
1/2 teaspoon salt
2 teaspoons lemon juice
1 teaspoon vanilla
3/4 cup heavy cream
1 cup toasted walnuts
1 pie crust, blind baked (made with your new favorite pie dough)
Preheat oven to 350 degrees. In a medium heavy-bottom pot melt butter. Once butter has melted continue to heat on medium high until it starts to brown every so slightly. (If you want a strong browned butter taste, take it a bit longer.)
Remove pot from heat, whisk in honey until completely incorporated. Cool mixture for a minute or two then add sugar, flour, salt and lemon juice; whisk to combine. Whisk in eggs one at a time then add vanilla and heavy cream.
Put your blind baked pie crust on a baking sheet and fill with toasted walnuts. Pour honey filling over nuts. Bake for 30 to 40 minutes or until filling is set. Cool on a wire rack and chill for at least 2 hours before serving. Serve with vanilla ice cream or a heaping of freshly whipped heavy cream. Serves 8 to 10.