Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

A honey-lemon syrup is poured over this nutty pie after baking, creating a new twist on baklava. Recipe created by Maria E. Irvine a Pillsbury Bake-Off 41 Contestant.

Ingredients Nutrition

Directions

  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 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 for steam to escape. Drizzle remaining 1/4 cup butter evenly over top crust.
  4. Bake at 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.
Most Helpful

5 5

Great pie recipe. Very rich and I even left off the topping!! I added 1/2 tsp nutmeg and 1/8 tsp ground cloves for a more traditional baklava flavor, but this recipe is wonderful as written. You will be amazed at how much it tastes like baklava---but so much easier.

5 5

Oh, yeah baby! I'll never make baklava again, because this was SOOOOO much easier. Next time, though, I might use the baklava spices instead of just cinnamon, and try orange juice instead of lemon with the honey. I might also try some fig in with the walnuts, just to give a two-toned texture to the pie filling. But this recipe does stand on it's own, I can't wait to take it to church on Sunday and feed it to my friends that enjoy for the yearly Greek Festival as much as my hubby and me!

5 5

Very yummy recipe! I took the advice of another reviewer and added 1/2 tsp nutmeg & 1/8 tsp ground cloves. Also, because I am not overly fond of citrus, I cut the lemon to 1 tsp and added 1 tsp vanilla to the honey sauce. I found a name brand that packages "Finely Diced Walnuts" in a bag yielding exactly 2-1/2 cups that seemed to be the perfect chopped size. My family liked it and said I could make it again anytime. I served it with vanilla ice cream.