Greek Walnut Pie

Ingredients

Pie
  • 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box 
  • 2 1/2 cups finely chopped walnuts
  • 1/4 cup packed brown sugar
  • 2 tablespoons granulated sugar
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 cup butter or margarine, melted, cooled
  • 3/4 cup honey
  • 1 tablespoon lemon juice
Topping
  • 1/2 pint (1 cup) heavy whipping cream
  • 1 teaspoon granulated sugar
  • 1 teaspoon vanilla

Instructions

1 _ Heat oven to 325°F. Spray 9-inch glass pie pan with cooking spray. Make pie crusts as directed on box for Two-Crust Pie using sprayed pie pan.

2 _ In medium bowl, mix walnuts, brown sugar, 2 tablespoons granulated sugar and the cinnamon. Pour and evenly spread 1/4 cup of the cooled melted butter over bottom of pie crust. Spread walnut mixture evenly over butter. Drizzle another 1/4 cup butter over nut mixture.

3 _ Top with second crust; seal edge and flute. Cut large slits in several places in top crust for steam to escape. Drizzle remaining 1/4 cup butter evenly over top crust.

4 _ Bake at 45 to 55 minutes or until golden brown. About 5 minutes before removing pie from oven, in 1-quart saucepan, cook honey and lemon juice over medium heat, stirring frequently, until mixture has a watery consistency.


5 _ Remove pie from oven; place on wire rack. Slowly pour hot honey mixture evenly over top of hot pie, making sure it seeps into slits in top crust. Cool at least 3 hours before serving.

6 _ Just before serving, in small bowl with electric mixer, beat topping ingredients on high speed about 2 minutes or until stiff peaks form. Spoon topping onto individual servings of pie.

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