Recipe for Walnut Pie

This is a little something I baked up for my well-deserving, hard-working man last week. He loves almost any baked goods with nuts, and walnuts are his absolute favorite. Years ago we were in a restaurant in Wellsboro, PA (beautiful town to visit, by the way!) and had a piece of walnut pie for dessert. It was fabulous, so I tried to recreate the recipe at home. Basically I used our well-loved pecan pie recipe and subbed in walnuts instead. It’s a winner! Crunchy, sweet, and just the right amount of gooey-ness, mmmmm……

A little lovin' straight from the oven.

Pastry for Single-Crust Pie

1 1/4 cups all purpose flour

1/3 cup shortening

4-5 TB cold water

Stir together flour and 1/4 tsp salt. Use a pastry blender to cut shortening into small pieces. Add 1 TB cold water at a time, mixing it in with a fork. Form ball with your hands. On a lightly floured surface, press dough into slightly flattened ball. Roll dough into a circle @12″ in diameter. Transfer to a 9″pie plate, trim,  and crimp edges.

Walnut Pie Filling

3 slightly beaten eggs

1 cup corn syrup

2/3 cup sugar

1/3 cup melted butter

1 tsp vanilla

1 1/2 cups chopped walnuts (or pecans)

Preheat oven to 350. Combine eggs, corn syrup, sugar, butter, and vanilla. Mix well and stir in chopped walnuts. Pour into pastry shell. Cover edges with foil and bake for 25 minutes. Remove foil and place back in oven for 20-25 minutes. Makes 8 servings.

 

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