Walnut Pie

My granddaughter and I havested a whole tree's worth of walnuts as a fun activity. It was like an Easter egg hunt and then whey they were all off the ground, it was like an Easter egg hunt with sticks, knocking them out of the tree.

But then, what do you do with them?

We made pie! It was an old pecan pie recipe we used and swapped out pecan with walnuts.

Walnut Pie Recipe

3/4 cup unsalted butter (softened to room temperature)

1 1/2 cups brown sugar

4 eggs, beaten

1 cup dark corn syrup

1/4 tsp. salt

2 tsp. vanilla extract

1/2 tsp. walnut extract (if you don’t have walnut, you can use almond or omit)

2 cups walnuts, some chopped, some whole

1/2 pie shell (9” pan, unbaked)

Preheat oven to 350 degrees.

Cream together sugar and butter until combined and fluffy.

Add beaten eggs, corn syrup, salt and extracts and mix until well combined but do not whip in extra air.

Fold in walnuts until they are well distributed.

Pour into unbaked pastry shell.

Place pie on backing sheet lined with parchment paper in case you have any spill overs. This step makes cleanup much easier.

Bake on lower shelf 375 F about 60 minutes, rotating half way through, until filling is firm but is still just slightly jiggly when moved.

You can double this recipe if you have two pie shells.