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Name: Honey nut pie
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: Honey Nut Pie; Makes 1 (9-inch) pie; Ingredients; Pâte Brisée (recipe follows); 1/2 up(100 grams) granulated sugar; 1/3 up(113 grams) orange blossom honey; 1/4 up(85 grams) light corn syrup; 1 teaspoon (3 grams) kosher salt; 3/4 up(170 grams) unsalted butter cubed; 1/2 up(120 grams) heavy whipping cream; 1 large egg (50 grams); 1 large egg yolk (19 grams); 1/2 up(57 grams) pine nuts; 1/2 up(57 grams) chopped pecans; 1/2 up(57 grams) chopped walnuts; 1/2 up(57 grams) chopped hazelnuts toasted and skins removed; Instructions; On a lightly floured surface roll Pâte Brisée into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides; Preheat oven to 350°F (180°C).; Top dough with a piece of parchment paper letting ends extend over edges of plate. Add pie weights.; Bake until edges are set and golden brown about 12 minutes. Carefully remove paper and weights. Bake 8 minutes more. Let cool complete; In a medium saucepan bring sugar, honey, corn syrup, and salt to a boil over medium heat, stirring until sugar is dissolved. Add butte; Whisk cream egg, and egg yolk into honey mixture. Arrange nuts in bottom of prepared crust. Pour honey mixture over nuts.; Bake until crust is golden brown and center is set 50 minutes to 1 hour, covering crust with foil to prevent excess browning, if neces

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INGREDIENTS

Honey Nut Pie
Makes 1 (9-inch) pie
Ingredients
Pâte Brisée (recipe follows)
1/2 up(100 grams) granulated sugar
1/3 up(113 grams) orange blossom honey
1/4 up(85 grams) light corn syrup
1 teaspoon (3 grams) kosher salt
3/4 up(170 grams) unsalted butter ; cubed
1/2 up(120 grams) heavy whipping cream
1 large egg (50 grams)
1 large egg yolk (19 grams)
1/2 up(57 grams) pine nuts
1/2 up(57 grams) chopped pecans
1/2 up(57 grams) chopped walnuts
1/2 up(57 grams) chopped hazelnuts ; toasted and skins removed
Instructions
On a lightly floured surface ; roll Pâte Brisée into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Trim dough to 1/2 inch beyond edge of plate. Fold edges under, and crimp as desired. Freeze for 20 minutes.
Preheat oven to 350°F (180°C).
Top dough with a piece of parchment paper ; letting ends extend over edges of plate. Add pie weights.
Bake until edges are set and golden brown ; about 12 minutes. Carefully remove paper and weights. Bake 8 minutes more. Let cool completely.
In a medium saucepan ; bring sugar, honey, corn syrup, and salt to a boil over medium heat, stirring until sugar is dissolved. Add butter, whisking to combine. Transfer to a medium bowl, and let cool for 30 minutes.
Whisk cream ; egg, and egg yolk into honey mixture. Arrange nuts in bottom of prepared crust. Pour honey mixture over nuts.
Bake until crust is golden brown and center is set ; 50 minutes to 1 hour, covering crust with foil to prevent excess browning, if necessary. Let cool completely on a wire rack.

INSTRUCTIONS

Pâte Brisée

Makes 1 (9-inch) crust

Ingredients

1½ cups (188 grams) all-purpose flour

1½ teaspoons (6 grams) granulated sugar

½ teaspoon (1.5 grams) kosher salt

½ cup (113 grams) cold unsalted butter, cubed

¼ cup (60 grams) ice water

Instructions

In the bowl of a stand mixer fitted with the paddle attachment, beat flour, sugar, and salt at low speed until combined. Increase mixer speed to medium-low. Add cold butter, and beat until mixture is crumbly. With mixer running, add ¼ cup (60 grams) ice water, beating until dough comes together. Turn out dough, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 30

minutes. Dough may be refrigerated for up to 3 days or frozen for up to 2 months.

Notes

Chilling the Pâte Brisée and the Traditional American Piecrust dough is crucial. The butter needs to stay cold, and the flour needs time to fully absorb water before it’s rolled out. If you choose to refrigerate the dough for longer than the required 30 minutes, let it warm up on the counter for 10 minutes before rolling it out.

NOTES

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Honey nut pie

Honey Nut Pie
 Makes 1 (9-inch) pie
 Ingredients
 Pâte Brisée (recipe follows)
1/2 up(100 grams) granulated sugar
1/3 up(113 grams) orange blossom honey
1/4 up(85 grams) light corn syrup
1 teaspoon (3 grams) kosher salt
3/4 up(170 grams) unsalted butter cubed
1/2 up(120 grams) heavy whipping cream
1 large egg (50 grams)
1 large egg yolk (19 grams)
1/2 up(57 grams) pine nuts
1/2 up(57 grams) chopped pecans
1/2 up(57 grams) chopped walnuts
1/2 up(57 grams) chopped hazelnuts toasted and skins removed
 Instructions
 On a lightly floured surface roll Pâte Brisée into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Trim dough to 1/2 inch beyond edge of plate. Fold edges under, and crimp as desired. Freeze for 20 minutes.
 Preheat oven to 350°F (180°C).
 Top dough with a piece of parchment paper letting ends extend over edges of plate. Add pie weights.
 Bake until edges are set and golden brown about 12 minutes. Carefully remove paper and weights. Bake 8 minutes more. Let cool completely.
 In a medium saucepan bring sugar, honey, corn syrup, and salt to a boil over medium heat, stirring until sugar is dissolved. Add butter, whisking to combine. Transfer to a medium bowl, and let cool for 30 minutes.
 Whisk cream egg, and egg yolk into honey mixture. Arrange nuts in bottom of prepared crust. Pour honey mixture over nuts.
 Bake until crust is golden brown and center is set 50 minutes to 1 hour, covering crust with foil to prevent excess browning, if necessary. Let cool completely on a wire rack.

Pâte Brisée
 
Makes 1 (9-inch) crust
Ingredients
1½ cups (188 grams) all-purpose flour
1½ teaspoons (6 grams) granulated sugar
½ teaspoon (1.5 grams) kosher salt
½ cup (113 grams) cold unsalted butter, cubed
¼ cup (60 grams) ice water
Instructions
In the bowl of a stand mixer fitted with the paddle attachment, beat flour, sugar, and salt at low speed until combined. Increase mixer speed to medium-low. Add cold butter, and beat until mixture is crumbly. With mixer running, add ¼ cup (60 grams) ice water, beating until dough comes together. Turn out dough, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 30
minutes. Dough may be refrigerated for up to 3 days or frozen for up to 2 months.
Notes
Chilling the Pâte Brisée and the Traditional American Piecrust dough is crucial. The butter needs to stay cold, and the flour needs time to fully absorb water before it’s rolled out. If you choose to refrigerate the dough for longer than the required 30 minutes, let it warm up on the counter for 10 minutes before rolling it out.

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 (0g)
Recipe Makes: 1

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.