REMEMBER ... Serve cold so make ahead.
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- 1 box
- refrigerated pie crusts, softened
- 2 1/2 c
- finely chopped walnuts
- 1/4 c
- brown sugar
- 2 Tbsp
- 1 1/2 tsp
- 3/4 c
- butter melted and cooled
- 3/4 c
- 1 Tbsp
- lemon juice
1Heat oven to 325°F. Spray 9-inch glass pie pan with cooking spray. Make pie crusts as directed on box for Two-Crust Pie using sprayed pie pan.... NO need to cook bottom pie crust before adding ingredients.
2In medium bowl, mix walnuts, brown sugar, 2 tablespoons granulated sugar and the cinnamon. Pour and evenly spread 1/4 cup of the cooled melted butter over bottom of pie crust. Spread walnut mixture evenly over butter. Drizzle another 1/4 cup butter over nut mixture.
3Top with second crust; seal edge and flute. Cut large slits in several places in top crust for steam to escape. Drizzle remaining 1/4 cup butter evenly over top crust.
4Bake at 45 to 55 minutes or until golden brown. About 5 minutes before removing pie from oven, in 1-quart saucepan, cook honey and lemon juice over medium heat, stirring frequently, until mixture has a watery consistency.
5Remove pie from oven; place on wire rack. Slowly pour hot honey mixture evenly over top of hot pie, making sure it seeps into slits in top crust. Cool at least 3 hours before serving.
6Just before serving, Top with dabs of cool-whip or homemade whipped topping.