Recipe: Honey & Walnut Pie with Homemade Maple Cream

17 Feb

I recently read online that the sugar concentration in honey is so high that no bacteria can live in it which is why it is often used as a natural antiseptic  for wounds & cuts. Who knew? My paternal grandfather had always been a proponent of honey and the health benefits it had and told us to make sure we had a spoon of honey daily!

So when I found a tub of honey in my fridge last week I decided I must come up with a recipe to use it. Since I was too lazy to go to the grocery store and buy ingredients I decided to make something from ingredients already present in my pantry so I came up with Honey & Walnut Pie drizzled with Home-made Maple Cream sauce!

NOTE: You can substitute by buying a pre-made pie crust and maple syrup however in this part of the world such things are not readily available in the grocery store hence I improvise and make them at home!

Ingredients

SWEET PIE CRUST:

  • 1 ¾ cups of flour
  • 1/4 cup of sugar
  • 2 slightly beaten eggs
  • ¾ stick of cold butter
  • pinch of salt
  • 1/2 tsp of baking powder

HONEY & WALNUT FILLING:

  • 1 cup walnuts
  • 3/4 cup honey
  • 1/4 cup of white sugar
  • 1/4 cup of brown sugar
  • 1/4 cup oats
  • 2 whisked eggs
  • 4 tablespoons of butter


MAPLE CREAM SAUCE:

  • ½ cup fat-free whipping cream
  • 1/2 cup white sugar1 cup brown sugar
  • 1 cup boiling water
  • 1 tbp butter
  • 1 tsp vanilla extract

METHOD:

SWEET PIE CRUST

  • Mix all the dry ingredients together (flour, sugar, baking powder & salt)
  • Cut the cold butter into small cubes and add it to the dry mixture until it is fully incorporated and the mixture resembles crumbs.

  • Add the slightly beaten egg to the mixture and knead until it forms a dough
  • Cover the dough and place in the fridge for at least 30 – 45 minutes before using it
  • When you are ready to make the pie take out the dough and sprinkle some flour on a flat surface and work the dough until it becomes smooth and roll it into a flat disk
  • Spread the dough out into a pie tin pressing it along the sides to make sure its firm

HONEY & WALNUT FILLING:

  • Combine the honey, white and brown sugar in a heavy bottom saucepan
  • Heat mixture on low heat without stirring until it comes to a boil
  • Remove from heat once it starts to boil and add the butter
  • Stir mixture until it has a smooth consistency and add the whisked eggs
  • Whisk the mixture until eggs & and the syrup have combined – don’t overmix it!
  • Let the filling cool a bit and then add in chopped walnuts and oats to the mixture
  • Pour the mixture into the pie crust and pop into the pre-heated oven and bake for 45-1 hours at 350F/175C
  • Serve warm with a scoop of vanilla ice cream or some home-made maple cream

MAPLE CREAM SAUCE:

  • Place white sugar in a heavy base saucepan on low heat until the sugar melts and turns brown – make sure it doesn’t burn
  • Simultaneously place brown sugar into a separate heavy base saucepan. Pour boiling water over brown sugar and bring to a boil without stirring
  • Add caramelized white sugar to the melted brown sugar in the saucepan. Simmer, stirring often, until the maple syrup thickened (around 5-10 mins)
  • Remove from heat and add the butter and vanilla essence (This yields 1 cup maple syrup which can be stored for later use with pancakes etc)
  • Pour whipping cream into a saucepan and add ¼ cup of the prepared maple syrup and stir over moderate heat until thickened and reduced by half then remove from heat
  • Refrigerate maple cream until it is cold and pour over the warm Honey & Walnut Pie when you are ready to serve!

~ F

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