Best California Walnut Pie With Orange And Cinnamon Recipes
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.
MAPLE WALNUT PIE
Categories Food Processor Dairy Egg Dessert Bake Thanksgiving Walnut Gourmet
Number Of Ingredients 19
Steps:
- Make the shell:
- In a food processor blend together the flour, the salt, the butter, and the shortening until the mixture resembles meal and transfer the mixture to a bowl. Add 2 tablespoons of the water, toss the mixture until the water is incorporated, adding as much of the remaining 2 tablespoons water as necessary to form a dough, and form the dough into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour. Roll out the dough 1/8 inch thick on a lightly floured surface and fit it into a 9 1/2-inch (1 1/2-quart) deep-fish pie plate. Crimp the edge of the dough decoratively and chill the shell for 3 minutes.
- Make the filling:
- In a bowl whisk together the syrup, the butter, the cinnamon, the maple extract, the flour, the eggs, the grated zest, the juice, and the salt until the filling is smooth and stir in the walnuts.
- Pour the filling into the shell and bake the pie in the lower third of a preheated 450°F. oven for 10 minutes. Reduce the heat to 350°F., bake the pie for 30 minutes more, or until it is golden and just set, and transfer it to a rack. Let the pie cool, garnish it with the orange zest strip, and serve it with the whipped cream.
PEAR-CRANBERRY PIE WITH WALNUT CRUMB
Although it's not the most traditional holiday dessert, this pie pairs well with a Christmas roast. The cranberries add a festive note, while the walnut crumb adds an extra bit of crunchy texture. This pie looks just as delicious as it tastes.
Yield Makes one 9-inch pie, 6 to 8 slices (level: moderate)
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F.
- To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle. Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days. Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Using your thumb and index finger, crimp the edges of the pie shell. Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish. Set the pie shell to the side while you make the filling.
- To prepare the filling, place the cranberries and 1/2 cup sugar in a food processor and pulse 6 to 8 times, or until the cranberries are coarsely chopped. Transfer the cranberry mixture to a large bowl, and add the pears, lemon juice, and orange zest. Let the fruit sit for about 10 minutes so that the juices can seep through. In a separate small bowl, combine the remaining 1 tablespoon sugar, the cornstarch, cinnamon, and nutmeg. Add the sugar mixture to the fruit and combine thoroughly. Place the fruit mixture in the pie shell, distributing it evenly. Sprinkle the walnut crumb topping over the filling, covering it completely.
- To bake, place the pie plate on a baking sheet and bake for 15 minutes. Reduce the temperature to 375°F and continue baking for 40 to 45 minutes, or until the pears are tender and the juices are bubbling. Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 1 1/2 hours before serving.
- Pear-Cranberry Pie with walnut crumb is best served either at room temperature or warmed at 350°F for about 10 minutes. It will keep at room temperature overnight and can be stored in the refrigerator for up to 4 days.
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.
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