Walnut Pie With Molasses And Orange Food
WALNUT PIE WITH MOLASSES AND ORANGE
This pie is fudgy, nutty, salty-sweet and spiked with citrus. It's a meeting of sorts, between arguably Britain and America's greatest desserts: the treacle tart and pecan pie. Cut corners by grating the crust instead of rolling it out, but don't skip making your own bread crumbs and roasted walnuts; the texture and flavor rely on the freshness of both. Once you've prebaked the crust to biscuit brown, err on the side of undercooking the molasses-custard filling: It'll firm up when cooled and stay gooey for days.
Provided by Clare de Boer
Categories pies and tarts, dessert
Time 2h
Yield One 9-inch pie (about 10 servings)
Number Of Ingredients 10
Steps:
- Prepare the Shortcut Pie Crust through Step 3.
- Once the dough has chilled, working over a 9-inch pie dish, prepare the crust through Step 4, then chill, at least 30 minutes or up to 2 days. (This can be done ahead.)
- When you're ready to bake the pie, heat the oven to 350 degrees and arrange two racks near the center of the oven. Place the chilled pie crust on a sheet pan, and the walnuts on a separate sheet pan. Transfer both to the oven. Bake until the walnuts are evenly golden throughout, 12 to 15 minutes. Continue to bake the pie crust until it turns golden and is fully cooked, another 10 to 15 minutes (for a total of about 25 minutes). Finely chop the walnuts to between the size of a steel-cut oat and a pea. Variety in size is nice.
- While the pastry bakes, prepare the filling: Add the corn syrup, orange zest and juice, molasses, ginger and salt to a small saucepan and warm over low heat just until the syrups liquefy and loosen. (Do not boil.) Add the bread crumbs and toasted walnuts to the warmed mixture, stir and let sit until slightly cooled.
- In a medium bowl, whisk the heavy cream and eggs together with a fork to combine, then fold it into the cooled walnut mixture. Pour into the pie crust and bake on a sheet pan until the center of the pie just sets, about 25 minutes. Serve at room temperature or just above, with plenty of heavy cream for drizzling.
WALNUT MOLASSES PIE
This pie is a family favorite I frequently prepare for Sunday dinner at my mother's. Somewhat like pecan pie, this treat is scrumptious and nutty with a sweet molasses flavor.-Betty Jones, Collinston, Louisiana
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- In a bowl, whisk the eggs, corn syrup, sugar, butter, molasses and vanilla until blended; stir in walnuts. Pour into pastry shell. Cover edges with foil., Bake at 350° for 25 minutes; remove foil. Bake 12-17 minutes longer or until top of pie is et and crust is golden brown. Cool on a wire rack. Refrigerate for 1-2 hours before cutting.
Nutrition Facts : Calories 537 calories, Fat 30g fat (9g saturated fat), Cholesterol 105mg cholesterol, Sodium 242mg sodium, Carbohydrate 63g carbohydrate (39g sugars, Fiber 1g fiber), Protein 9g protein.
CALIFORNIA WALNUT PIE WITH ORANGE AND CINNAMON
Categories Nut Dessert Bake Orange Walnut Fall Cinnamon Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Refrigerate pie crust 15 minutes.
- Whisk eggs in medium bowl until well blended. Add corn syrup, sugar, melted butter, orange peel, cinnamon and vanilla and whisk until smooth. Stir in walnuts. Pour walnut filling into chilled crust. Bake pie 10 minutes. Reduce oven temperature to 350°F. Continue baking pie until puffed and set in center when dish is gently shaken, about 40 minutes longer. Cool pie completely on rack. (Can be prepared 1 day ahead. Cover and store at room temperature.) Cut pie into wedges and serve.
WALNUT MOLASSES PIE
Another recipe from Ms. Larsen of The Village Pie Maker in Eustis, NE. She describes this pie as "earthy and robust" and says it's great with vanilla ice cream, unsweetened whipped cream or a dollop or creme fraiche.
Provided by Raquel Grinnell
Categories Dessert
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees.
- Beat eggs. Add melted butter, vanilla, salt and nutmeg; blend well. Add brown sugar, corn syrup and molasses. Mix thoroughly.
- Sprinkle nuts in unbaked pie shell; pour egg mixture over nuts.
- Bake 1 hour and 10 minutes or until filling is set.
Nutrition Facts : Calories 520.4, Fat 22.6, SaturatedFat 5.4, Cholesterol 87, Sodium 337.7, Carbohydrate 77.8, Fiber 1.9, Sugar 43.2, Protein 6.2
WALNUT PIE
I have had this recipe for many many years. I believe it originally came from a Karo syrup bottle. I make this every year for Thanksgiving and Christmas dinner. Pecan pie and walnut pie are my favorite pies. The walnut pie has a toasted nut flavor.
Provided by Darlene Summers
Categories Pie
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Mix together eggs, sugar, flour, corn syrup, butter and vanilla, mixing well.
- Pour into pie shell.
- Sprinkle walnuts all over top, arranging them where needed.
- Bake in preheated 400°F oven for 15 minutes.
- Reduce heat to 350°F and bake for 35 to 45 more minutes, or until center is set.
- Cool before serving.
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In a bowl, whisk the eggs, corn syrup, sugar, butter, molasses and vanilla until blended; stir in walnuts. Pour into pastry shell. Cover edges with foil. Bake at 350 degrees for 25 minutes. Remove foil; bake 12-17 minutes longer or until top of pie is set and crust is golden brown. Cool on wire rack; refrigerate to chill before serving.
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WALNUT PIE - WIKIPEDIA
Walnut pie is a pie prepared with walnuts as a primary ingredient. Whole or chopped walnuts may be used, or both, and toasted walnuts may be used. It may be prepared as a cream pie, and may include maple syrup, molasses, and cinnamon as ingredients. It may be prepared with a sweet filling base prepared with corn syrup, sugar, and eggs, similar to pecan pie filling.
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This pie is a family favorite I frequently prepare for Sunday dinner at my mother's. Somewhat like pecan pie, this treat is scrumptious and nutty with a sweet molasses flavor.—Betty Jones, Collinston, Louisiana
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In a bowl, whisk the eggs, corn syrup, sugar, butter, molasses and vanilla until blended; stir in walnuts. Pour into pastry shell. Cover edges with foil. Bake at 350 degrees for 25 minutes. Remove foil; bake 12-17 minutes longer or until top of pie is set and crust is golden brown. Cool on wire rack; refrigerate to chill before serving.
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In a bowl, whisk the eggs, corn syrup, sugar, butter, molasses and vanilla until blended; stir in walnuts. Pour into pastry shell. Cover edges with foil. Bake at 350 degrees for 25 minutes. Remove foil; bake 12-17 minutes longer or until top of pie is set and crust is golden brown. Cool on wire rack; refrigerate to chill before serving.
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