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.
- 1 (15 ounce) boxpillsbury refrigerated pie crusts, softened as directed on box
- 2 1⁄2 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 3⁄4 cup margarine, melted, cooled
- 3⁄4 cup honey
- 1 tablespoon lemon juice
- 1⁄2 pint heavy whipping cream
- 1 teaspoon granulated sugar
- 1 teaspoon vanilla
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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.
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!
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.