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Washington Walnut Pie

With a dense filling and sturdy crust, this rich pie holds up well on hot summer days, making it ideal for picnics.

  • servings: 12

Ingredients

  • All-purpose flour, for surface
  • 1/2 recipe Pate Sucree
  • 4 large eggs
  • 1 cup sugar
  • 1 cup corn syrup
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 4 ounces walnuts, toasted and chopped (1 1/4 cups)
  • Whipped Cream, for serving

Directions

  1. Step 1

    Preheat oven to 325 degrees. On a lightly floured surface, roll pate sucree into an 11-inch round, about 1/8 inch thick. Fit into a 9-inch pie dish. Trim edges, leaving a 1-inch overhang. Tuck overhang under dough so edges are flush with rim, and crimp edges. Lightly pierce bottom of dough with a fork. Freeze until firm, about 15 minutes.

  2. Step 2

    Stir eggs, sugar, corn syrup, vanilla, and salt in a medium bowl until well combined. Stir in walnuts, and spread mixture evenly over dough in dish.

  3. Step 3

    Bake, rotating halfway through, until filling is just set in the center and crust is golden brown, about 1 hour and 10 minutes. Let cool completely in pie dish on a wire rack. Serve with whipped cream.

Source
Martha Stewart Living, August 2008