Walnut Pie Recipes

BASIC BLACK WALNUT PIE

Steps:

• Combine 1 tablespoon sugar and flour. Sprinkle into the pastry shell; set aside. , In a small saucepan, bring the corn syrup, brown sugar and remaining sugar just to a boil. Remove from the heat; stir in butter until melted. Let cool for 3 minutes. , Gradually stir eggs into hot mixture. Add walnuts and mix well. Pour into pastry shell. Bake at 325° for 55-60 minutes or until top is browned.

WASHINGTON WALNUT PIE

Steps:

• 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.

WALNUT PIE CRUST RECIPE

Steps:

• Preheat the oven to 350 degrees. You will need one buttered, nine-inch deep-dish pie pan either a light-colored or glass pan.
• Place the flour, sugar, cinnamon, and salt in a small bowl and stir to combine.
• Place the nuts in a food processor or blender and pulse just long enough to chop the nuts finely, not into a paste. Scrape the nuts into the flour mixture and stir to combine.
• Add the melted butter and combine well.
• Press the mixture into the buttered pie pan making certain that the crust is of even thickness.
• Bake for 15 to 18 minutes or until it just starts to brown on the edges. Do not over bake. A light-colored or glass pan will absorb less heat than a dark one and help ensure against over baking.

WALNUT PIE

Steps:

• Mix together eggs, sugar, flour, corn syrup, butter and vanilla, mixing well.
• Pour into pie shell.
• Sprinkle walnuts all over top, arranging them where needed.
• Bake in preheated 400°F oven for 15 minutes.
• Reduce heat to 350°F and bake for 35 to 45 more minutes, or until center is set.
• Cool before serving.

HONEY-WALNUT PIE

Steps:

• In medium bowl, mix 1 cup flour and 1/2 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
• Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
• Heat oven to 350°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
• In medium bowl, beat all filling ingredients except walnuts with wire whisk or hand beater. Stir in walnuts. Pour into pastry-lined pie plate. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
• Bake 45 to 55 minutes or until crust is brown and filling is set, removing foil for last 15 minutes of baking. Refrigerate at least 2 hours or until chilled. Store in refrigerator.

CHOCOLATE-WALNUT PIE

Steps:

• Heat oven to 350°F.
• Press pie crust in 8- or 9-inch pie plate; crimp edges as desired. Place in refrigerator.
• In large bowl, mix flour, brown sugar and salt. Add eggs, melted butter and vanilla; mix until combined. Stir in walnuts and chocolate chips. Spread evenly in pie crust.
• Bake 45 to 50 minutes or until pie is golden. Cool completely before serving, 1 to 2 hours. Top each serving with whipped cream.

MAPLE WALNUT PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C.)
• In a saucepan, Mix brown sugar and flour. Add maple syrup, butter and salt. Heat until butter melts, stirring constantly.
• In a medium bowl, beat eggs with maple flavoring. Stir in sugar mixture. Pour into unbaked pie shell and sprinkle with walnuts.
• Bake in the preheated oven for 40 to 45 minutes, or until filling is set.

TOLL HOUSE WALNUT PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a large mixing bowl, beat eggs until foamy. Beat in white sugar and brown sugar until ingredients are thoroughly combined, then add flour. Stir well. Blend in melted butter.
• Stir chocolate chips and walnuts into mixture. Pour mixture into pie shell.
• Bake in preheated oven for 1 hour. Serve warm with whipped cream or ice cream, if desired.

WALNUT PIE I

Steps:

• Scatter nuts over bottom of unbaked pie shell.
• In a large bowl, stir together sugar, flour, and salt. Stir in milk until smooth. Add eggs, corn syrup, butter or margarine and vanilla. Beat until thoroughly blended. Pour filling carefully over nuts; make sure the nuts are still spread out evenly over the crust bottom.
• Bake at 350 degrees F (175 degrees C) for 1 hour. Cool.

ENGLISH WALNUT PIE

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Beat the eggs in a large bowl. Mix in sugar, salt, vanilla, and corn syrup. Melt the butter and whisk it into the egg mixture. Stir in the nuts. Pour filling into pie shell.
• Bake in preheated oven for 10 minutes. Reduce heat to 300 degrees F (150 degrees C), and continue baking for 35 to 45 minutes.

WALNUT CREAM PIE

Steps:

• Fit rolled out pie pastry into two 9-inch pie plates; trim edges, crimp/flute as desired.
• Preheat oven to 350°.
• In a big bowl, beat the melted margarine, sugar, eggs, flour, salt, vanilla, and corn syrup.
• Beat well, then stir in the milk.
• Spread 1 cup of nuts in each uncooked 9-inch pie shell.
• Pour the batter over the nuts; bake for 30-40 minutes (tent pie crust edges with foil, if start to get too brown).