A reader named Cameron called recently, desperate to find this recipe. He says it’s the best. A honey-lemon syrup is poured over this nutty pie after baking, creating a new twist on baklava. From Maria E. Irvine of San Leandro, Calif., courtesy of the Pillsbury Bake-Off. Tested at high altitude.
Ingredients
PIE
1 (15-ounce) box Pillsbury Refrigerated Pie Crusts, softened as directed on box
2 1/2 cups finely chopped walnuts
1/4 cup packed brown sugar
2 tablespoons granulated sugar
1 1/2 teaspoons ground cinnamon
3/4 cup butter or margarine, melted, cooled
3/4 cup honey
1 tablespoon lemon juice
TOPPING
1/2 pint (1 cup) heavy whipping cream
1 teaspoon granulated sugar
1 teaspoon vanilla
Directions
Heat oven to 325 degrees. Spray 9-inch glass pie pan with cooking spray.
Prepare pie crusts as directed on box for two-crust pie. In medium bowl, mix walnuts, brown sugar, 2 tablespoons granulated sugar and the cinnamon. Pour and evenly spread 1/4 cup of the cooled melted butter over bottom of pie crust. Spread walnut mixture evenly over butter. Drizzle another 1/4 cup butter over nut mixture.
Top with second pie crust; seal edges and flute. Cut large slits in several places in top crust for steam to escape. Drizzle remaining 1/4 cup butter evenly over top crust.
Bake for 55-65 minutes or until golden brown. About 5 minutes before removing pie from oven, in 1-quart saucepan, cook honey and lemon juice over medium heat, stirring frequently, until mixture has a watery consistency.
Remove pie from oven; place on wire rack. Slowly pour hot honey mixture evenly over top of hot pie, making sure it seeps into slits in top crust. Cool at least 3 hours.
Before serving, in small bowl, beat topping ingredients with electric mixer on high speed 2 minutes or until stiff peaks form. Spoon topping onto individual servings of pie.
