Walnuts, less rich-tasting than pecans, make this variation on pecan pie a welcome change. Here, brown sugar and dark corn syrup give the pie a deep caramel flavor. If you prefer a subtler flavor, use light corn syrup instead.
Farmhouse walnut pie
Preparation time: 30 minutes
Chilling time: 1 hour
Cooking time: 35 minutes
Yield: 8 servings
Adapted from “Mary Engelbreit’s Queen of the Kitchen Cookbook.”
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Crust:
1 cup flour
1/4 teaspoon salt
3 tablespoons cold unsalted butter, cut into pieces
2 tablespoons cold vegetable shortening, cut into small pieces
3 to 4 tablespoons ice water
Walnut filling:
4 eggs
3/4 cup each: packed light brown sugar, dark corn syrup
1/2 stick ( 1/4 cup) unsalted butter, melted
1 tablespoon sour mash or other Bourbon, optional
1 1/2 teaspoons vanilla
1/4 teaspoon salt
1 3/4 cups walnuts, toasted, see note
Honey whipped cream:
1 container ( 1/2 pint) whipping cream
3 tablespoons honey
1. For the crust, place the flour and salt in a food processor; pulse until blended. Distribute the butter and vegetable shortening over the top of the flour; pulse until the mixture resembles coarse meal. Add the water, 1 tablespoon at a time, pulsing just until a soft, crumbly dough forms. Shape the dough into a disk; wrap in plastic. Refrigerate 1-12 hours.
2. Roll out the dough to an 11-inch round on a lightly floured surface; transfer to greased 9-inch pie pan. Trim edges; crimp. Refrigerate while you prepare the filling.
3. Heat the oven to 375 degrees. For the filling, whisk together the eggs and brown sugar in a large bowl until smooth. Add the corn syrup, butter, Bourbon, vanilla and salt, whisking until smooth. Stir in the walnuts; pour into the pie shell. Bake until the filling is puffed and firm in the center and the crust is lightly browned, 35-40 minutes. Cool to room temperature on a wire rack.
4. Meanwhile, for the whipped cream, beat the cream and honey with a mixer on medium speed until stiff peaks form, about 5 minutes. Serve with the pie.
Note: To toast walnuts, heat oven to 375 degrees. Spread the walnuts in a single layer in a baking pan; bake, tossing occasionally, until lightly golden brown, about 7-10 minutes. Do not overcook. Set aside to cool.
Nutrition information per serving:
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672 calories, 55% of calories from fat, 43 g fat, 16 g saturated fat, 173 mg cholesterol, 66 g carbohydrates, 12 g protein, 250 mg sodium, 2 g fiber