Recipe: Farmhouse Walnut Pie with Flaky Crust and Honey Whipped Cream (food processor pie crust)

FARMHOUSE WALNUT PIE

Walnuts, less rich-tasting than pecans, make this variation on pecan pie a welcome change. Here, brown sugar and dark corn syrup give the pie a deep caramel flavor. If you prefer a subtler flavor, use light corn syrup instead.

FOR THE FLAKY CRUST:
1 cup all-purpose flour
1/4 teaspoon salt
3 tablespoons cold unsalted butter, cut into pieces
2 tablespoons vegetable shortening, well-chilled and cut into small pieces
3 to 4 tablespoons ice water
FOR THE WALNUT FILLING:
1 3/4 cups walnuts
4 large eggs
3/4 cup packed light brown sugar
3/4 cups dark corn syrup
1/4 cup (1/2 stick) unsalted butter, melted
1 tablespoon sour mash whiskey (optional)
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
FOR THE HONEY WHIPPED CREAM:
1 cup heavy cream
3 tablespoons honey

MAKE THE CRUST:
In a food processor, combine the flour and salt and process until blended. Distribute the butter and vegetable shortening over the top of the flour and pulse until the mixture resembles coarse meal. Add the water 1 tablespoon at a time and pulse just until a soft, crumbly dough forms. Shape the dough into a disk, wrap in plastic, and refrigerate for 1 hour, or overnight.

On a lightly floured surface, roll out the dough to an 11-inch round. Fit into a 9-inch pie plate. Trim and crimp the edges. Refrigerate.

Preheat the oven to 375 degrees F.

MAKE THE WALNUT FILLING:
Spread the walnuts in a baking pan and toast, tossing occasionally, for about 15 minutes, or until lightly golden. Transfer to a plate and let cool.

In a large bowl, whisk together the eggs and brown sugar until smooth. Add the corn syrup, butter, whiskey (if using), vanilla and salt and whisk until smooth. Stir in the walnuts and pour into the pie shell.

Bake for 35 to 40 minutes, until the filling is puffed and firm in the center and the crust is lightly browned. Let the pie cool to room temperature on a wire rack.

TO MAKE THE HONEY WHIPPED CREAM:
In a medium bowl, beat the cream and honey with an electric mixer until stiff peaks begin to form. Transfer to a serving bowl.

Serve the pie accompanied by the cream. Refrigerate any leftovers.

Servings: 8
Excerpted from source: Mary Engelbreit's Queen of the Kitchen Cookbook