Honey-Walnut Pie
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Martha Stewart Living, November 2006
- Yield Serves 8 to 10
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Ingredients
- 3 tablespoons all-purpose flour, plus more for work surface
- Lucinda Scala Quinn's Pate Brisee, Walnut Variation
- 4 large eggs, lightly beaten, plus 1 lightly beaten egg for brushing
- 3/4 cup acacia, or other mild honey
- 3/4 cup granulated sugar
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1/2 teaspoon finely grated orange zest, plus 1/4 cup fresh orange juice
- 1/2 teaspoon salt
- 2 cups coarsely chopped walnuts
- Fine sanding sugar
Directions
- Preheat oven to 350 degrees. Place a 9 1/8-by-1 3/8-inch tart ring on a baking sheet lined with parchment; set aside. On a lightly floured surface, roll out 1 disk of dough to 1/8 inch thick; cut into a 14-inch round. Fit into tart ring; trim overhang to 1/2 inch. Refrigerate while making filling.
- Whisk together 4 eggs, the honey, granulated sugar, butter, orange zest and juice, salt, and flour in a large bowl. Stir in walnuts. Pour into tart shell.
- On a lightly floured surface, roll out remaining disk of dough to 1/8 inch thick. Cut into an 11-inch round. Cut 5 slits for vents. Drape over filling. Trim overhang to 1 inch; fold over bottom crust. Press edges to seal, and tuck into ring. Brush with remaining beaten egg, and sprinkle with sanding sugar.
- Bake until a knife inserted in one of the vents comes out clean, 45 to 50 minutes. Transfer sheet to a wire rack; let cool completely. Remove ring before serving. Can be stored, covered, overnight.
That sounds like it makes good sense. Thank you for your help. I will try it.
Link to Brisee Walnut variation recipe seems to be broken. Found part of it in Recipe Search: Pate Brisee Walnut Variation: Make recipe as directed, substituting 3/4 cup ground walnuts for 3/4 cup flour. I think this is about it. It came from MSL mag of Nov 2006. Anyone have any more info?
What is the walnut version of the pate brisee recipe? And did you use a regular tart pan for this? The picture above looks like a double layer? Just looks larger than a tart pan. Any words of wisdom before I attempt this recipe for Thanksgiving?
A requested favorite for Thanksgiving. I make it a little easier by using store bought pie crusts that I just unroll and I make the pie in a springform pan. I just kind of fold together the edges where the crusts join together, giving the pie a more rustic look.
I'm so glad to be the first to review this MAGNIFICENT recipe. It was everything I had hoped for-the crust was light and crisp with delicious nutty undertones. The filling was creamy from the honey and walnuts with a bit of tartness to cut the sweet from the orange rind. I have a new favorite! Baked a little longer than recommended for filling to be cooked thru. Even so, I pulled it out of the oven when knife came out ALMOST clean so the filling was still a bit like pudding. FABULOUS!!!