{"id":17769,"date":"2021-12-08T14:01:59","date_gmt":"2021-12-08T08:31:59","guid":{"rendered":"https:\/\/tashasartisanfoodscom-bt.b.tempurl.cc\/blog\/?p=17769"},"modified":"2024-11-14T14:59:51","modified_gmt":"2024-11-14T09:29:51","slug":"easy-walnut-pie","status":"publish","type":"post","link":"https:\/\/tashasartisanfoodscom-bt.b.tempurl.cc\/blog\/easy-walnut-pie\/","title":{"rendered":"Easy Walnut Pie"},"content":{"rendered":"\n

Walnut pie<\/strong> has a nuttiness that tastes amazing. Every bite is a delicious combination of flaky crust, earthy nuts, and caramelly filling. It\u2019s an easy walnut pie recipe and so quick to whip up!<\/p>\n\n\n\n

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This recipe for walnut pie is a twist on the classic pecan pie recipe. I replaced pecans with walnuts and threw in a handful of other Tasha twists. The result? Super rich, buttery crust and luscious filling!<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

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Why You\u2019ll Love The Recipe<\/h2>\n\n\n\n

It has gooeyness in spades.<\/p>\n\n\n\n

It\u2019s a showstopping dessert for Thanksgiving, much like a burnt basque pumpkin cheesecake.<\/a><\/p>\n\n\n\n

It's easy to make this pie ahead of time. It freezes well, for up to 1 month. <\/p>\n\n\n\n

It\u2019s the pie that wants for nothing and <\/em>can be customized to your taste!<\/p>\n<\/div>\n\n\n\n

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Walnut Pie Recipe Ingredients<\/h2>\n\n\n\n
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Flour: <\/strong>All-purpose flour is the best choice.<\/p>\n\n\n\n

Sugar: <\/strong>I used powdered sugar for the crust and coconut sugar for the walnut pie filling.<\/p>\n\n\n\n

The butter<\/b> needs to be cold, to make the crust. Cut into cubes so it\u2019s easier to work into the flour. The butter has to be melted and cooled<\/em> for the walnut pie filling.<\/p>\n\n\n\n

Water<\/strong> must be chilled.<\/p>\n\n\n\n

Eggs<\/strong> need to be at room temperature to make a smooth filling.<\/p>\n\n\n\n

Walnut:<\/strong> Cut them two ways. Roughly chop them up for the pie filling and halve them for the topping.<\/p>\n\n\n\n

Vanilla extract <\/strong><\/a>adds a depth of flavor to the easy walnut pie.<\/p>\n\n\n\n

See the recipe card for full information on ingredients and quantities.<\/em><\/p>\n<\/div>\n<\/div>\n\n\n\n

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Substitutes and Variations<\/h2>\n\n\n\n

Honey<\/strong>: Typically, pecan pies (the original muse for this recipe) are made from light corn syrup. I didn\u2019t have any and substituted it with honey. You can even replace it with maple syrup. <\/p>\n\n\n\n

Butter<\/strong>: Chilled coconut oil will work in a jiffy. For a vegan walnut pie, try plant-based butter.<\/p>\n\n\n\n

Eggs<\/strong>: Swap regular eggs with flax eggs. To make two flax eggs, mix 2 tablespoons of ground flaxseed with 6 tablespoons of water. Set that to chill in the fridge for 10\u201315 minutes.<\/p>\n\n\n\n

Cinnamon<\/strong> is optional. It brings a wonderful winter flavor to many dishes, which is why I use oodles of cinnamon honey butter<\/a> during these months. But feel free to skip it.<\/p>\n\n\n\n

Nuts<\/strong>: Don\u2019t have walnuts? Use pecans. Want more nuts? Add some. Want a nuttier taste? Toast the walnuts. I know it\u2019s one more<\/em> step in the recipe, but the flavor toasted nuts bring is addictive. On low heat, roast the nuts for five minutes till they\u2019re fragrant. You can use either the oven or your stovetop. <\/p>\n\n\n\n

Add-ins:<\/strong> Add a tablespoon of rum to give the walnut pie a boozy touch.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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How To Make Easy Walnut Pie<\/h2>\n\n\n\n

Step 1: <\/strong>Sift flour with a tablespoon of powdered sugar and then rub in chilled, cubed pieces of butter. When the mixture looks like coarse bread crumbs, fold in 3 to 4 tablespoons of cold water. <\/p>\n\n\n\n

Step 2: <\/strong>Working with your hands, gather the walnut pie dough and form a ball. You don\u2019t need to knead; it comes together rather easily.<\/p>\n\n\n\n

Step 3:<\/strong> Flatten the dough slightly, wrap it in foil, and refrigerate for 10 to 15 minutes. It\u2019ll make the dough firm and easy to handle.<\/p>\n\n\n\n

Step 4: <\/strong>Dust your work surface lightly with flour, then roll the walnut pie crust to 1\/8th inch thickness and about 10\"-11\" diameter.<\/p>\n\n\n\n

Step 5:<\/strong> Gently pick up the crust and place it in an 8-inch pie dish. With a firm hand, press it inwards along the base and edges so it takes the shape of the dish. Cut off the extra dough around the edge with a knife. <\/p>\n\n\n\n

Step 6: <\/strong>Prick the base with a fork and then slide the whole thing into the fridge or freezer while you make the walnut pie filling. <\/p>\n<\/div>\n\n\n\n

Step 7: I<\/strong>n a bowl, beat 2 eggs with coconut sugar till they're voluminous. Mix in flour, honey, vanilla extract, and a teaspoon of cinnamon. <\/p>\n\n\n\n

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Step 8:<\/strong> Now add melted butter that\u2019s been cooled to room temperature, and fold in roughly chopped walnuts.<\/p>\n\n\n\n

Step 9:<\/strong> Pour the walnut pie filling into the chilled pie crust. Top it with halved walnuts.<\/p>\n\n\n\n

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Step 10: <\/strong>For the first 15 minutes, bake the pie at 200\u00b0C. Then lower the temperature to 180\u00b0C and bake for 30 minutes more till the pie appears to be set but has the teeny, the tiniest wiggle in the center. <\/p>\n\n\n\n

Step 11:<\/strong> Let the pie cool for at least 2 hours before you cut.<\/p>\n\n\n\n

Final step: <\/strong>Serve and savor!<\/p>\n\n\n\n

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Pro Tips<\/h2>\n\n\n\n