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39

Greek Walnut Pie

54 Ratings

14 Comments

Prep 25 min
Total 4 hr 15 min
Ingredients 11
Servings 12

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

By Pillsbury Kitchens

January 6, 2010

Bake-Off® Contest 41, 2004

Maria Irvine

San Leandro, California

Ingredients

Pie

box Pillsbury™ refrigerated pie crusts, softened as directed on box

2 1/2

cups finely chopped walnuts

1/4

cup packed brown sugar

tablespoons granulated sugar

1 1/2

teaspoons ground cinnamon

3/4

cup butter or margarine, melted, cooled

3/4

cup honey

tablespoon lemon juice

Topping

1/2

pint (1 cup) heavy whipping cream

teaspoon granulated sugar

teaspoon vanilla

Steps

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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.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 570
Calories from Fat: 370

% Daily Value

Total Fat: 42g; 64%
Saturated Fat 16g 80% Trans Fat 1/2g
Cholesterol: 55mg; 19%
Sodium: 260mg; 11%
Potassium: 150mg; 4%
Total Carbohydrate: 43g; 14%
Dietary Fiber 2g 7% Sugars 23g
Protein: 5g

% Daily Value*:

Vitamin A: 10%; 10%
Vitamin C: 0%; 0%
Calcium: 4%; 4%
Iron: 4%; 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;