Wild Honey & Mixed Nut Pie

Today’s entry in Whatever’s In The Pantry Baking is this wild honey & mixed nut pie. I’ve got a little bit of everything in it – almonds, pistachios, cashews, hazelnuts, pecans, walnuts. It’ll work with just about any kind of nut combination, so feel free to use your favorite kind of nut or whatever you’ve got. You may use brown sugar if you don’t have any muscovado at hand, but I find that it gives the pie a great hit of butterscotch. Oh, and don’t forget about that salt. It’s so important in all baking recipes, but all the more in a pie like this. When the salty and the sweet comes together in a bite of this pie, you’ll know what I mean.

For the crust:
1 stick unsalted butter
1 1/4 cups all purpose flour
1/2 tbsp sugar
1 tsp salt
1/4 tsp baking powder
1 egg, beaten
1/4 cup ice water
1 tbsp cider vinegar

For the mixed nut filling:
2 1/4 cup mixed nuts
3 tbsp unsalted butter, melted and slightly cooled
3 large eggs
3/4 cup wild honey
1/4 cup muscovado sugar
1 tbsp dark rum
1 teaspoon salt
1 tsp vanilla extract

Make your crust. Preheat oven to 176°C/350°F. Combine butter (cubed for easier handling) flour, salt and sugar. Work with your hands until the mixture resembles coarse meal, with pea size pieces of butter. In a small bowl, combine 1/2 of the beaten egg (keep the rest for your egg wash), ice water and cider vinegar. Mix until you can form a ball with the dough. Transfer to a large bowl. Cover and chill for at least 2 hours. Roll and place in a well-greased 9-inch tart pan. Trim and crimp edges. Optional: Put aside the dough that you trim off for shaping if you want to create small butter crust pieces for your topping. Lightly brush your crust with egg. Bake for 10-12 minutes or until lightly golden. Set aside to cool before using.

Make your filling. In a large bowl, combine butter, eggs, honey, muscovado sugar, salt, rum and vanilla. Stir until well-combined. Stir in the mixed nuts.

Assemble your pie. Pour filling into your pre-baked crust. Bake in a preheated 350 oven for 30 to 35 minutes or until the filling has puffed and set. Transfer to rack. Cool completely.

Have some pie. Top it with a scoop (or two) of a creamy, nutty ice cream. You deserve it.

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3 thoughts on “Wild Honey & Mixed Nut Pie

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