Home
Magazines & Cookbooks Newsletters Pillsbury Store
Recipes Products Bake-Off Contest Doughboy Fun Coupons Community My Pillsbury
Home> Recipes> Greek Walnut Pie

Greek Walnut Pie

Greek Walnut Pie
Share this RecipeShare this Recipe
Watch the How-To Video
You must be logged in to add this to your Recipe Box
Log In / Register
No thanks
You must be logged in to add this to your Grocery List
Log In / Register
No thanks

A honey-lemon syrup is poured over this nutty pie after baking, creating a new twist on baklava.

Prep Time:
25 Min
Total Time:
4 Hr 15 Min
Makes:
12 servings
Pillsbury Bake-Off
Maria E. Irvine
San Leandro, CA
Bake-Off® Contest 41, 2004
full starfull starfull starfull starhalf star
(36)
Rate It
(6)
Review It
Would you make it again?  yes | no
You must be logged in to rate a recipe
Log In / Register
No thanks
You must be logged in to recommend a recipe
Log In / Register
No thanks

You may also enjoy:

Strawberry Fluff Pie
Strawberry Fluff Pie
Spiced Chocolate Chip-Pecan Pie
Spiced Chocolate Chip-Pecan Pie
Super-Easy Fruit Pie
Super-Easy Fruit Pie
INGREDIENTS
Pie
1box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box
2 1/2cups finely chopped walnuts
1/4cup packed brown sugar
2tablespoons granulated sugar
1 1/2teaspoons ground cinnamon
3/4cup butter or margarine, melted, cooled
3/4cup honey
1tablespoon lemon juice
Topping
1/2pint (1 cup) heavy whipping cream
1teaspoon granulated sugar
1teaspoon vanilla
DIRECTIONS
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.
High Altitude (3500-6500 ft): Bake at 325°F 55 to 65 minutes.
High Altitude (3500-6500 ft):

Bake at 325°F 55 to 65 minutes.

To learn more about Pillsbury baking products, visit Pillsburybaking.com

Bake-Off is a registered trademark of General Mills © 2009
Portions of content provided by Pillsbury Store powered by Cooking.com
Visit Pillsbury Canada at everydaycelebrations.ca / Visitez Pillsbury Canada a celebrerlequotidien.ca

Simple Recipes at Tablespoon.com

Contact Us | Privacy Policy | Terms of Use | Community Agreement | Site Map | Add Pillsbury RSS Add Pillsbury RSS