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Bake-Off® Contest 41, 2004
San Leandro, California

Greek Walnut Pie

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

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  • prep time 25 min
  • total time 4 hr 15 min
  • ingredients 11
  • servings 12
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
570
(
Calories from Fat
370),
% Daily Value
Total Fat
42g
42%
(Saturated Fat
16g,
16%
Trans Fat
1/2g
1/2%
),
Cholesterol
55mg
55%;
Sodium
260mg
260%;
Total Carbohydrate
43g
43%
(Dietary Fiber
2g
2%
  Sugars
23g
23%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
0%;
Calcium
4%;
Iron
4%;
Exchanges:
1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 8 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.