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.
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Angello-San pro's
[email protected]This pie is perfect for a special occasion. It's elegant and delicious.
fashion tailor
[email protected]This pie is a bit time-consuming to make, but it's worth the effort. The end result is a delicious and impressive dessert.
Reginah Nkosi
[email protected]I made this pie for a potluck and it was a huge success. Everyone loved it! I will definitely be making this again.
Conan Morser
[email protected]This recipe is a keeper! The pie was absolutely delicious. I can't wait to make it again.
Zaid Arain
[email protected]This pie was a disaster! The crust was soggy and the filling was runny. I followed the recipe exactly, so I'm not sure what went wrong.
Melton Chakma
[email protected]The crust was a bit dry, but the filling was delicious. I would recommend using a different crust recipe next time.
Cincinnati Reed
[email protected]The pie was a bit too sweet for my taste, but overall it was a good recipe. I would recommend using less molasses next time.
wahidullah patman
[email protected]I was skeptical about the molasses and orange combination, but I was pleasantly surprised. The flavors worked really well together. The pie was a big hit with my family.
Rabi Nebali
[email protected]This pie was easy to make and turned out perfectly. The crust was crispy and the filling was rich and flavorful. I will definitely be making this again.
colamonico cutie
[email protected]I've always been a fan of walnut pie, but this recipe takes it to the next level. The molasses and orange add a unique and delicious twist. I highly recommend this recipe.
Siraj Sasoli
[email protected]This walnut pie was a hit at my holiday party! The combination of molasses, orange, and walnuts was divine. The crust was flaky and the filling was gooey and flavorful. I'll definitely be making this again.