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Saturday, August 6, 2011

Walnut Crust Honey Pie

A honey-based shoofly pie with a crisp walnut and cinnamon crust in place of pastry.  Yum!  I use dark wildflower honey rather than clover honey for the fuller flavor, but any honey is tasty-good.

I suggest Egg Beaters b/c it can be a pain to halve a single egg, as called for in the filling, whereas Egg Beaters can be conveniently measured by the tablespoonful.  Also b/c the rules of the State Fair Culinary Arts competition (in which I have entered this recipe) forbid the use of actual unpasteurized eggs in baked goods ::eye roll::

Letting the crust cool before filling is important b/c it helps prevent the Honey Volcano (I screw up so you don't have to) and gives your oven time to cool down to proper, non-burning pie-baking temperature.

This pie will freeze nicely after baking, though the crust might not be quite as crisp after thawing.

Honey Walnut Crust Pie
Makes 8 servings

For crust:
2 1/2 cups walnut pieces
3 tbsp sugar
1 tsp cinnamon
1 egg or ¼ cup egg beaters

For filling:
½ cup all purpose flour
¼ cup sugar
2 tbsp butter, softened
½ cup wildflower honey
½ cup boiling water
½ tsp baking soda
1/2 egg, beaten, or 2 tbsp egg beaters

Preheat oven to 375F.
Process walnuts, sugar and cinnamon in a food processor until finely ground.  Reserve 1/3 cup for topping.  Stir in egg or pasteurized egg product.  Press with dampened hands evenly into a 8” or 9” pie plate and bake for 10-12 minutes.

Lower the oven temperature to 350F.  Cool the crust at least 5 minutes in the refrigerator while you make the filling. 
Mix flour, sugar and butter together until the butter is thoroughly combined and the mixture is crumbly.

In a small bowl, mix honey, boiling water and baking soda together (the mixture will foam a little).  Mix until honey is completely dissolved.  Stir honey mixture into flour mixture.  Whisk well, then add the egg and whisk until no lumps remain. 
Pour filling into the cooled pie crust.  Cover the crust edges with foil strips to prevent overbrowning.  Sprinkle the pie with reserved walnuts.  Bake 40 minutes, turning once halfway through (at 350F). Pin It


  1. I recently started thinking about making nutty crusts for my GF desserts. I love that you used walnuts in this one. I'll have to give it a shot!