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HONEY WALNUT PIE

 

• 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)

1. 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.
2. Place walnuts on a rimmed baking sheet and toast in oven for 5 minutes, or until walnuts start to get fragrant.
3. With an electric mixer,  cream butter, salt and sugar together until light and fluffy, about 3 minutes.
4. Add in eggs, one at a time, beating after each addition until fully incorporated.
5. Slowly pour in honey and vanilla and beat until mixture has slightly increased in volume, about 3 minutes.
6. Fold in walnuts.
7. Pour into prepared pastry lined pie dish and smooth over the top. Brush an egg wash over the crust.
8. Bake in the lowest rack for 20 minutes. 
9. 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).
10. everydaypie.com

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