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Honey-Walnut Pie
Honey-Walnut Pie
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Prep Time:
25 minutes
Total Time:
4 hours 5 minutes
Enjoy a delectable custard pie merging two beloved flavors!
Ingredients:
  • 1/2 cup corn syrup
  • 1/2 cup honey
  • 1 tablespoon Gold Medal™ all-purpose flour
  • 1 tablespoon butter or margarine, melted
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1 1/2 cups walnut pieces
Instructions:
  • In a medium bowl, combine 1 cup of flour and 1/2 teaspoon of salt. Add shortening and use a pastry blender or two knives to mix until the mixture resembles small peas. Gradually add cold water, 1 tablespoon at a time, stirring with a fork until the dough is moistened and starts to come together (add 1 to 2 teaspoons more water if needed).
  • Combine the pastry into a ball and gently flatten it into a round shape on a lightly floured surface. Wrap it in plastic wrap and refrigerate for about 45 minutes until the dough becomes firm and cold yet still easy to work with. Chilling helps the shortening solidify, resulting in a flakier pastry after baking. If refrigerated longer, allow it to soften slightly before rolling it out.
  • Preheat oven to 350°F. Roll out the pastry with a floured rolling pin into a circle 2 inches larger than a 9-inch glass pie plate. Fold the pastry into fourths and place it in the pie plate, unfolding and pressing it firmly against the bottom and sides. Trim the overhanging edges of pastry to 1 inch from the rim of the plate. Fold and tuck the pastry under, flush with the plate, and decorate with fluting as desired.
  • In a medium bowl, use a wire whisk or hand beater to mix all filling ingredients except walnuts until smooth. Gently fold in walnuts. Transfer the mixture into the pastry-lined pie plate and cover the edge with a 2- to 3-inch strip of foil to avoid over-browning.
  • Bake for 45 to 55 minutes until the crust is golden brown and the filling is firm, then remove the foil for the last 15 minutes. Chill in the refrigerator for at least 2 hours until cold. Keep refrigerated.

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