Walnut Pie With Molasses And Orange Recipes

ENGLISH WALNUT PIE

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Beat the eggs in a large bowl. Mix in sugar, salt, vanilla, and corn syrup. Melt the butter and whisk it into the egg mixture. Stir in the nuts. Pour filling into pie shell.
• Bake in preheated oven for 10 minutes. Reduce heat to 300 degrees F (150 degrees C), and continue baking for 35 to 45 minutes.

WALNUT PIE WITH MOLASSES AND ORANGE

Steps:

• Prepare the Shortcut Pie Crust through Step 3.
• Once the dough has chilled, working over a 9-inch pie dish, prepare the crust through Step 4, then chill, at least 30 minutes or up to 2 days. (This can be done ahead.)
• When you're ready to bake the pie, heat the oven to 350 degrees and arrange two racks near the center of the oven. Place the chilled pie crust on a sheet pan, and the walnuts on a separate sheet pan. Transfer both to the oven. Bake until the walnuts are evenly golden throughout, 12 to 15 minutes. Continue to bake the pie crust until it turns golden and is fully cooked, another 10 to 15 minutes (for a total of about 25 minutes). Finely chop the walnuts to between the size of a steel-cut oat and a pea. Variety in size is nice.
• While the pastry bakes, prepare the filling: Add the corn syrup, orange zest and juice, molasses, ginger and salt to a small saucepan and warm over low heat just until the syrups liquefy and loosen. (Do not boil.) Add the bread crumbs and toasted walnuts to the warmed mixture, stir and let sit until slightly cooled.
• In a medium bowl, whisk the heavy cream and eggs together with a fork to combine, then fold it into the cooled walnut mixture. Pour into the pie crust and bake on a sheet pan until the center of the pie just sets, about 25 minutes. Serve at room temperature or just above, with plenty of heavy cream for drizzling.

CALIFORNIA WALNUT PIE WITH ORANGE AND CINNAMON

Steps:

• Preheat oven to 400°F. Refrigerate pie crust 15 minutes.
• Whisk eggs in medium bowl until well blended. Add corn syrup, sugar, melted butter, orange peel, cinnamon and vanilla and whisk until smooth. Stir in walnuts. Pour walnut filling into chilled crust. Bake pie 10 minutes. Reduce oven temperature to 350°F. Continue baking pie until puffed and set in center when dish is gently shaken, about 40 minutes longer. Cool pie completely on rack. (Can be prepared 1 day ahead. Cover and store at room temperature.) Cut pie into wedges and serve.

SPICED WALNUT CAKE WITH POMEGRANATE MOLASSES FROSTING

Steps:

• Line two 20cm springform cake tins with baking parchment. Whisk the eggs with the sugar in a bowl for 5 mins or so until thick and aereated. Slowly pour in the olive oil, whisking continuously, then pour in the honey and vanilla, and whisk again to combine.
• Heat the oven to 180C/160C fan/gas 4. Combine the flour, baking powder, spices and a pinch of salt in another bowl and mix. Lightly sieve this into the wet mixture, fold in, then add the walnut flour, little by little, until combined. Fold through the chopped walnuts and divide between the tins.
• Bake for 25-30 mins until a skewer inserted into the middle comes out clean. Remove and leave to cool in the tins.
• To make the candied walnuts, tip the walnuts onto a baking tray and roast in the oven at 200C/180C fan/gas 6 for 4-5 mins until crisp. Meanwhile, combine the sugar, molasses and 20ml water in a saucepan, and set over a medium heat until the mixture turns a deep caramel colour (around 3-4 mins). Turn the heat down low, then add the nuts, stirring constantly until completely coated. Remove from the heat and tip out onto a layer of baking parchment to cool.
• To make the frosting, beat together the icing sugar and cream cheese until well combined and smooth (the icing will get thinner before it thickens, so continue to whisk for 2 mins), then briefly stir through the molasses to create a ripple effect. Spread half of the frosting on top of one of the cake layers, then sandwich with the other. Top with more icing, the pomegranate seeds and candied walnuts. Serve cut into slices. Will keep chilled in an airtight container for up to three days.

WALNUT MOLASSES PIE

Steps:

• Preheat oven to 325 degrees.
• Beat eggs. Add melted butter, vanilla, salt and nutmeg; blend well. Add brown sugar, corn syrup and molasses. Mix thoroughly.
• Sprinkle nuts in unbaked pie shell; pour egg mixture over nuts.
• Bake 1 hour and 10 minutes or until filling is set.

WALNUT MOLASSES PIE

Steps:

• In a bowl, whisk the eggs, corn syrup, sugar, butter, molasses and vanilla until blended; stir in walnuts.
• Pour into pastry shell and cover edges with foil.
• Bake at 350 for 25 minutes; remove foil.
• Bake 12-17 minutes longer or until top of pie is set and crust is golden brown.
• Cool on a wire rack.
• Refrigerate 1-2 hours before cutting.