For me it isn’t Thanksgiving without the walnut pie. Wait, what? You mean pecan pie? No, I said walnuts. Since pecans are hard to come by here, walnuts are the perfect substitute. And they taste very similar, in pie anyway. And another item this pie leaves out is the corn syrup. So healthy pie it is! Ha!
- 1 cup brown sugar
- 1/4 cup white sugar
- 1/2 cup butter, melted
- 2 eggs
- 1 Tablespoon flour
- 1 Tablespoon milk
- 1 teaspoon vanilla
- 1 1/2 cup walnuts, chopped
For the crust:
- 1 cup flour
- 1/2 teaspoon salt
- 1/3 cup butter, cubed
- 2-4 Tablespoons cold water
- Place flour in a medium sized mixing bowl, add butter and mix in with a fork until blended in. Add salt and then add the cold water one tablespoon at a time. Mix ingredients together until a dough ball forms. Place in plastic wrap or a Ziploc baggie and let it chill in the refrigerator while you make the filling.
- When filling is ready, roll out the dough on a lightly floured surface and place into a 9 inch pie pan. Flute the edges.
- Preheat oven to 400 degrees F (205 C).
- In a large bowl, beat the eggs until foamy and stir in the melted butter. Stir in the sugars and flour. Mix well. Finally add in the milk, vanilla and nuts.
- Pour into your unbaked crust. Bake in a preheated oven for 10 minutes at 400 degrees, then reduce the temperature to 350 degrees F (180 C) and bake for 30 to 40 minutes or until done.
Great with coffee the next day. This may or may not have been breakfast.
Make this for your Christmas dinner too!
Recipe adapted from allrecipes.com