Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Washington Walnut Pie 3.8 (17) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 29, 2017 Print Rate It Share Share Tweet Pin Email Servings: 12 With a dense filling and sturdy crust, this rich pie holds up well on hot summer days, making it ideal for picnics. Ingredients All-purpose flour, for surface ½ recipe Pate Sucree for Walnut Pie 4 large eggs 1 cup sugar 1 cup corn syrup 1 teaspoon pure vanilla extract ½ teaspoon salt 4 ounces walnuts, toasted and chopped (1 ¼ cups) Whipped Cream, for serving Directions 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. Rate it Print