Tuesday, July 19, 2011

Baklava Pie (a.k.a. Greek Walnut Pie)

My husband L-O-V-E-S baklava. For those of you who are unfamiliar with baklava, it's a very rich and sweet pastry made with layers of phyllo dough and a mixture of nuts with honey or syrup. I usually make it once a year, during the holidays for my husband to bring to work as a "gift" to all his employees (and himself). They always gobble it right up and then beg me to make it over and over again throughout the year. I would make it more often, but it's very time consuming to make, not to mention a little pricey.
So, I was super happy when I recently came across a recipe for Greek Walnut Pie. It's a pie that tastes just like baklava, but takes a fraction of the time to make! I was sold and needed to make it immediately.
The results are just amazing. If you are a fan of baklava, then you will love this pie!
Here's the recipe:

Baklava Pie (a.k.a. Greek Walnut Pie)
(adapted from a recipe by Maria Irvine,

Pie crusts for a two-crust pie (homemade or store-bought)
2 1/2 cups walnuts, finely chopped
1/4 cup packed light brown sugar
2 T granulated sugar
1 1/2 tsp cinnamon
3/4 cup margarine or unsalted butter, melted and slightly cooled
3/4 cup honey
1 T lemon juice

Preheat oven to 325 degrees.
Lightly spray a 9 inch pie plate with baking spray (glass works best).
Line the pie plate with one pie crust. Trim edges to fit plate.

In a medium sized bowl, combine the chopped walnuts, brown sugar, granulated sugar and cinnamon; mix well.

Pour and evenly spread 1/4 cup of the melted margarine or butter into the bottom pie crust. Then spread the walnut mixture onto the top of the melted butter in the pie crust.
Then drizzle about 1/4 to 1/3 of a cup of melted butter over the top of the walnut mixture (do not stir!).

Top with the remaining pie crust. Seal and flute the edges.
Cut multiple large slits in the top of the pie for steam to escape. Then brush the top crust with about half or more of the remaining butter.

Bake the pie for 45-55 minutes, until lightly golden brown. About 5 minutes before you remove the pie from the oven, heat the honey and lemon juice in a small saucepan over medium heat until it has a watery consistency, stirring frequently.

Remove pie from the oven onto a wire cooling rack. Slowly pour the hot honey/lemon mixture over the entire top of the pie, making sure to let the mixture seep into the slits of the top pie crust. Brush onto the edges as well.

Cool for at least 3 hours before serving. Top with whipped cream and enjoy!

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