Pillsbury Most Requested Recipes™ - Pies, Tarts & More - (Page 63) worth the extra time Greek Walnut Pie Prep Time: 25 Minutes Ready in: 4 Hours 15 Minutes Servings: 12 melted butter over bottom of pie crust. Spread walnut mixture evenly over butter. Drizzle another 1 /4 cup butter over nut mixture. 3. Top with second crust; seal edge and flute. Cut large slits in several places in top crust. Drizzle remaining 1/4 cup butter evenly over top crust. 4. Bake 45 to 55 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. 5. 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. 6. Just before serving, in small bowl with electric mixer, beat topping ingredients on high speed about 2 minutes or until stiff peaks form. Spoon topping onto individual servings of pie. Nutrition information per serving: 1 SeRviNg: Calories 590 (Calories from Fat 390); Total Fat 43g (Saturated Fat 17g); Cholesterol 60mg; Sodium 230mg; Total Carbohydrate 46g (Dietary Fiber 2g; Sugars 26g); Protein 6g exChaNgeS: 2 Starch, 1 Other Carbohydrate, 81/2 Fat Crust and Filling 1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box 21/2 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 1. Heat oven to 325°F. Spray 9-inch glass pie pan with cooking spray. Make pie crusts as directed on box for Two-Crust Pie using sprayed pie pan. 2. In medium bowl, mix walnuts, brown sugar, 2 tablespoons granulated sugar and the cinnamon. Pour and evenly spread 1/4 cup of the cooled Most Requested Recipes Pillsbury 63
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