Ingredients
-
-
1
-
2 1/2
-
1/4
-
2
-
1 1/2
-
3/4
-
3/4
-
1
-
-
-
-
-
-
Directions
Greek Walnut Pie, A honey-lemon syrup is poured over this nutty pie after baking, creating a new twist on baklava. Recipe created by Maria E. Irvine a Pillsbury Bake-Off 41 Contestant.
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Steps
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1
Done
|
Heat Oven to 325f 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
Done
|
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
Done
|
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
Done
|
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
Done
|
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
Done
|
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. |
