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Honey-Walnut Pie

  • yield: Serves 8 to 10

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

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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.

Source
Martha Stewart Living, November 2006

Reviews (6)

  • 18 Jan, 2014

    Both times I have attempted to make this pie the liquid from the filling has massively leaked out. Any suggestions for preventing this from happening?

  • 25 Nov, 2008

    That sounds like it makes good sense. Thank you for your help. I will try it.

  • 22 Nov, 2008

    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?

  • 22 Nov, 2008

    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?

  • 18 Nov, 2008

    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.

  • 13 Sep, 2008

    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!!!