New Orleans Black Walnut Pie Food

BLACK WALNUT PIE

Steps:

• Heat oven to 375°F. In medium bowl, beat eggs and brown sugar with electric mixer on medium speed until smooth. Add syrup, butter, lemon peel, lemon juice, vanilla and salt; beat until smooth.
• Sprinkle walnuts in pie crust; pour filling over nuts.
• Bake 55 minutes (center of pie will not be set). Cool completely on cooling rack, about 1 hour. Serve with whipped cream.

BASIC BLACK WALNUT PIE

Steps:

• Combine 1 tablespoon sugar and flour. Sprinkle into the pastry shell; set aside. , In a small saucepan, bring the corn syrup, brown sugar and remaining sugar just to a boil. Remove from the heat; stir in butter until melted. Let cool for 3 minutes. , Gradually stir eggs into hot mixture. Add walnuts and mix well. Pour into pastry shell. Bake at 325° for 55-60 minutes or until top is browned.

NEW ORLEANS BLACK WALNUT PIE

Steps:

• Cream shortening, sugar and flour.
• Add syrup and beat well.
• Add eggs, flavoring and salt; blend well.
• Add black walnuts.
• Place in unbaked pie shell and bake for 10 minutes at 400°F, then turn down oven to 325°F and continue baking for 35 minutes.

CRANBERRY WALNUT PIE

Steps:

• Preheat oven to 325 degrees F.
• Wash and drain cranberries.
• Mix cranberries, walnuts and brown sugar.
• Combine egg, sugar, butter and flour.
• Beat well.
• Spread on top of cranberry/walnut mixture.
• Bake 45-50 minutes.

SWISS WALNUT PIE (ENGADINER NUSSTORTE OR BüNDNER NUSSTORTE)

Steps:

• Put all the ingredients for the pastry in a food processor and pulse until homogeneous; if necessary, add 1 or 2 tablespoon of water.
• With the dough, prepare 2 balls (2/3 and 1/3 respectively of the dough) and keep in the refrigerator for at least 30 minutes.
• Put the sugar, water and honey in a large heavy-based saucepan over medium heat. Stir gently to dissolve the sugar. Bring to the boil and let it continue to boil until it becomes a dark golden color. Stir from time to time.
• Add the nuts and the cream and stir the walnuts until well coated.
• Remove the saucepan from the heat and. Set aside to cool.
• Preheat the oven to 180°C Grease a 30 cm tin (heat and timing are basing it on convection oven).
• Roll out the larger ball between two sheets of cling film to a 34 cm circle and use it to line the tin of 30 cm square. Press the edges of the pastry against the side of the tin.
• Scrape the filling onto the pastry. Level the top as well as you can, but don't apply too much pressure, or you may tear the pastry and the filling will leak out. Fold the excess pastry inwards over the filling.
• Roll the second piece of pastry to a neat 29 cm circle. Moisten the edges of the pastry base in the tin with the egg white and position the second pastry circle on top of this. Use a fork to crimp and seal the edges Mix the reserved egg yolk with 2 tablespoon cream and brush the cover. Prick with a fork in several places. If you like, you can score a plaid pattern onto the surface with the fork.
• Bake for 35-40 minutes, or until golden brown. Leave to cool until lukewarm in the tin, then loosen the sides, release the clip and carefully transfer the pie to a wire rack to cool completely.

BLACK BOTTOM KAHLUA WALNUT PIE

Steps:

• Line a 9 inch pan with pie crust.
• Scatter chocolate chips across the crust.
• Scatter walnut pieces over chocolate chips.
• In a bowl combine butterscotch topping, eggs, coffee liqueur, brown sugar, and vanilla extract until well blended.
• Pour into crust.
• Bake for 45-50 minutes, until top is set and browned and filling is still soft in center.
• Cool on rack for at least 30 minutes before slicing.
• Serve warm or at room temperature.

BLACK WALNUT PIE

Steps:

• In a saucepan, combine the corn syrup, brown sugar and 1/2 cup sugar; bring to a boil. Remove from the heat; stir in butter until melted. In a bowl, beat eggs. Gradually stir in hot mixture; mix well. Add walnuts. Combine flour and remaining sugar; sprinkle over bottom of pastry shell. Pour walnut mixture into shell. Bake at 350° for 45-50 minutes or until browned.

EASY BOURBON WALNUT PIE

Steps:

• Set oven to 350 degrees (bottom oven rack).
• Roll out pastry on a floured surface into about a 14-inch round circle.
• Transfer to a glass pie plate.
• Fold edge under and crimp decoratively.
• Place in the fridge while mixing the filling.
• To make the filling: Whisk all ingredients except the walnuts in a large bowl until smooth.
• Add in the walnuts; mix to combine.
• Pour the filling into the prepared pie crust.
• Bake until the crust is golden and the filling is set in the center when the pie is shaken slightly (about 50-55 minutes).
• Cool pie completely.
• Cut into slices and dollup with whipped cream.

BLACK WALNUT CUSTARD PIE

Steps:

• Beat eggs in a bowl, set aside.
• In saucepan, add sugar, cornstarch and salt.
• Mix to blend.
• Then add water and molasses. Use a spatula to get all of the molasses.
• Cook and stir until simmering. Take off burner. Add 2 tblsp molasses mixture to beaten eggs, stir.
• Then add beaten egg mixture into the saucepan.
• Add vanilla and nutmeg. Stir and set aside.
• Preheat oven 350* Place dry beans in the pie shell after it is in the pie pan so it will not puff up.Bake the pie shell for about 6 minutes. Take the beans out.
• Pour in the custard sauce and top with the nuts. Bake in the oven for about 35 minutes until a knife is inserted near the middle of the pie comes out clean.
• Chill before serving.
• Chill mixing bowl and slowly add sugar to whipping cream and beat with mixer until peaks form.
• Serve pie with whipped cream.
• Serves 8.