- 1-9″ single pie crust, prepared
- 3 cups walnuts (10 ounces; 280 grams), chopped
- 4 ounces (113 grams) unsalted butter, room temperature
- ½ teaspoon salt
- 3/4 cup packed (150 grams) light brown sugar
- 3 large eggs, room temperature
- 1/2 cup (170 grams) honey
- 1 teaspoon vanilla extract
- Egg wash (1 egg whisked together with 1 tablespoon of water)
- Preheat oven to 400ºF and place the rack on the lowest part of the oven. Roll out dough to an 11” in diameter and place in a 9” pie tin. Crimp crust and let rest in the freezer (or refrigerator) while preparing the filling.
- Place walnuts on a rimmed baking sheet and toast in oven for 5 minutes, or until walnuts start to get fragrant.
- With an electric mixer, cream butter, salt and sugar together until light and fluffy, about 3 minutes.
- Add in eggs, one at a time, beating after each addition until fully incorporated.
- Slowly pour in honey and vanilla and beat until mixture has slightly increased in volume, about 3 minutes.
- Fold in walnuts.
- Pour into prepared pastry lined pie dish and smooth over the top. Brush an egg wash over the crust.
- Bake in the lowest rack for 20 minutes.
- Lower heat to 350º and continue to cook until the pie is has puffed up and is set, about 25-30 minutes. If the crust is browning too quickly loosely cover with foil (being careful not to lay the foil on the top of the pie filling).
- everydaypie.com
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