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.
Martha Stewart Living, August 2008
- All-purpose flour, for surface
- 1/2 recipe <u>Pate Sucree</u>
- 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)
- <u>Whipped Cream</u>, for serving
- 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.
- 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.
- 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.
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