Friday, December 26, 2014

Walnut Honey Pie


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
4 eggs
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.





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