Best Walnut Pie With Molasses And Orange 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.
WALNUT MOLASSES PIE
Another recipe from Ms. Larsen of The Village Pie Maker in Eustis, NE. She describes this pie as "earthy and robust" and says it's great with vanilla ice cream, unsweetened whipped cream or a dollop or creme fraiche.
Provided by Raquel Grinnell
Categories Dessert
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees.
- Beat eggs. Add melted butter, vanilla, salt and nutmeg; blend well. Add brown sugar, corn syrup and molasses. Mix thoroughly.
- Sprinkle nuts in unbaked pie shell; pour egg mixture over nuts.
- Bake 1 hour and 10 minutes or until filling is set.
Nutrition Facts : Calories 520.4, Fat 22.6, SaturatedFat 5.4, Cholesterol 87, Sodium 337.7, Carbohydrate 77.8, Fiber 1.9, Sugar 43.2, Protein 6.2
ENGLISH WALNUT PIE
My grandmother's Woman's Club would hold bake sales, and this pie was always a hit. Hope you enjoy it.
Provided by Vivian
Categories Desserts Pies Vintage Pie Recipes Walnut Pie Recipes
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- Beat the eggs in a large bowl. Mix in sugar, salt, vanilla, and corn syrup. Melt the butter and whisk it into the egg mixture. Stir in the nuts. Pour filling into pie shell.
- Bake in preheated oven for 10 minutes. Reduce heat to 300 degrees F (150 degrees C), and continue baking for 35 to 45 minutes.
Nutrition Facts : Calories 453 calories, Carbohydrate 55.9 g, Cholesterol 85 mg, Fat 24.6 g, Fiber 1.2 g, Protein 5.6 g, SaturatedFat 7.5 g, Sodium 306.4 mg, Sugar 28.6 g
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love