Walnut Delight Pie with Honey-Lemon Glaze
This delightful walnut pie offers a unique twist on traditional baklava by incorporating a luscious honey-lemon glaze that permeates the nutty filling, housed in a flaky pie crust. Originating from the creative mind of Maria E. Irvine, a contestant from the Pillsbury Bake-Off 41, this dessert is both indulgent and aromatic, with notes of cinnamon and sweet honey. Perfect for any gathering, this pie will impress your guests and provide a sweet, nutty finish to any meal.
12
Servings
N/A
Calories
11
Ingredients
Ingredients
Pillsbury refrigerated pie crusts
15 ounces (softened as directed on box)
Walnuts
2 1/2 cups (finely chopped)
Brown sugar
1/4 cup (packed)
Granulated sugar
2 tablespoons
Ground cinnamon
1 1/2 teaspoons
Butter or margarine
3/4 cup (melted and cooled)
Honey
3/4 cup
Lemon juice
1 tablespoon
Heavy whipping cream
1/2 pint
Granulated sugar
1 teaspoon
Vanilla extract
1 teaspoon
Instructions
1
Preheat the oven to 325°F. Lightly grease a 9-inch glass pie pan with cooking spray.
2
Prepare the pie crusts according to the instructions for a Two-Crust Pie using the prepared pie pan.
3
In a medium bowl, combine the walnuts, brown sugar, 2 tablespoons of granulated sugar, and ground cinnamon.
4
Pour 1/4 cup of the melted butter over the bottom of the prepared pie crust.
5
Evenly spread the walnut mixture over the butter.
6
Drizzle another 1/4 cup of the melted butter over the walnut mixture.
7
Cover the walnut layer with the second pie crust, sealing the edges and fluting. Cut several large slits in the top crust to allow steam to escape.
8
Drizzle the remaining 1/4 cup of melted butter over the top crust.
9
Bake the pie for 45 to 55 minutes, or until it turns a golden brown.
10
Meanwhile, in a small saucepan, combine the honey and lemon juice, and cook over medium heat, stirring frequently until the mixture is smooth and watery, about 5 minutes before the pie is ready to come out of the oven.
11
Once the pie is done, remove it from the oven and place it on a wire rack. Gradually pour the hot honey mixture over the pie, ensuring it seeps into the slits on top.
12
Allow the pie to cool for at least 3 hours before serving.
13
For serving, prepare the topping by beating the heavy whipping cream, 1 teaspoon of granulated sugar, and vanilla extract in a small bowl with an electric mixer on high speed, until stiff peaks form. Serve a dollop on each slice of pie.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Walnut Delight Pie with Honey-Lemon Glaze?
This dessert is a unique twist on traditional baklava that features a honey-lemon glaze permeating a nutty walnut filling within a flaky pie crust.
Who created the original recipe for this pie?
The recipe was created by Maria E. Irvine, a contestant from the Pillsbury Bake-Off 41.
What is the recommended oven temperature for baking?
The oven should be preheated to 325 degrees Fahrenheit.
How many servings does this recipe yield?
This recipe yields 12 servings.
What type of pan is best for this recipe?
A 9-inch glass pie pan lightly greased with cooking spray is recommended.
How long should the pie bake?
The pie should bake for 45 to 55 minutes, or until it turns a golden brown.
What ingredients are used in the walnut filling?
The filling consists of walnuts, brown sugar, granulated sugar, and ground cinnamon.
How much butter or margarine is required for the recipe?
The recipe requires 3/4 cup of melted and cooled butter or margarine, used in three 1/4 cup portions.
How is the honey-lemon glaze prepared?
Combine honey and lemon juice in a small saucepan over medium heat, stirring frequently for about 5 minutes until smooth and watery.
When should the glaze be added to the pie?
Gradually pour the hot honey mixture over the pie immediately after removing it from the oven.
How long does the pie need to cool?
The pie should cool for at least 3 hours before serving.
What are the ingredients for the whipped topping?
The topping is made from 1/2 pint of heavy whipping cream, 1 teaspoon of granulated sugar, and 1 teaspoon of vanilla extract.
How are the walnuts prepared for the filling?
The 2 1/2 cups of walnuts should be finely chopped.
Does the recipe require a top crust?
Yes, it is a two-crust pie; the second crust covers the walnut layer, is sealed, fluted, and slit.
What is the purpose of cutting slits in the top crust?
Slits are cut to allow steam to escape during baking and to let the glaze seep into the pie.
What should the consistency of the whipped cream be?
The cream should be beaten with an electric mixer on high speed until stiff peaks form.
Can I use margarine instead of butter?
Yes, the recipe allows for the use of either butter or margarine.
How much cinnamon is in the recipe?
The recipe calls for 1 1/2 teaspoons of ground cinnamon.
What size of pie crusts should I buy?
Use 15 ounces of refrigerated pie crusts, typically found in a two-count box.
How much lemon juice is needed for the glaze?
The glaze requires 1 tablespoon of lemon juice.
What are the main flavor profiles of this dessert?
The pie is known for its sweet honey, aromatic cinnamon, and nutty walnut notes.
Where should the butter be applied during assembly?
Butter is poured over the bottom crust, drizzled over the walnut mixture, and drizzled over the top crust.
Should the brown sugar be packed?
Yes, the 1/4 cup of brown sugar should be firmly packed.
Is there sugar in the whipped cream?
Yes, 1 teaspoon of granulated sugar is added to the heavy whipping cream.
How do you serve the pie?
Serve each slice of the cooled pie with a dollop of the homemade whipped cream.
What is the total preparation for the crusts?
The crusts should be softened as directed on the box and prepared for a two-crust pie.
How much honey is used in the glaze?
The glaze uses 3/4 cup of honey.
Does the pie use granulated sugar in the filling?
Yes, 2 tablespoons of granulated sugar are mixed into the walnut filling.
How long do you cook the glaze mixture?
The honey and lemon juice should be cooked for about 5 minutes until the mixture is smooth.
Where should the pie cool?
The pie should be placed on a wire rack to cool after the glaze has been applied.