Greek Walnut Pie

Name: Greek Walnut Pie
Prep time: 25 min
Total time: 4 h 15 min
Yield: 12
Cuisine: Greek
Ingredients: 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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; 1/2 pint (1 cup) heavy whipping cream; 1 teaspoon granulated sugar; 1 teaspoon vanilla

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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.

By Pillsbury Kitchens

Updated January 6, 2010

Make With

Pillsbury Pie Crust

Bake-Off® Contest 41, 2004

Maria Irvine
San Leandro, California

Ingredients

Pie

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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

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.

Nutrition Facts

Serving Size: 1 Serving

Calories: 570

Calories from Fat: 370

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;