Brown Butter Walnut Pie with Sour Whipped Cream

LINDA BAILEY

By
@miffed13

from SAVEUR comes earthy walnuts replacing pecans in this version of the classic pie. Browned butter accentuates the flavor of the nuts, and a sour cream topping offsets the richness of the filling.


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Rating:

Serves:

8

Prep:

30 Min

Cook:

1 Hr 20 Min

Method:

Bake

Ingredients

1/2 c
flour, for dusting
1/2
recipe flaky butter pie dough
13 Tbsp
unsalted butter
3/4 c
light brown sugar
6 large
eggs
1 3/4 c
light corn syrup
1 1/2 tsp
vanilla extract
1 1/4 tsp
kosher salt
3 c
whole walnut halves, lightly toasted

FLAKY BUTTER PIE DOUGH

2 1/4 c
flour
1 Tbsp
sugar or splenda
1 tsp
salt
12 Tbsp
unsalted butter, cubed and chilled
6 Tbsp
ice-cold water

THE TOPPING

1/3 c
heavy cream
2 Tbsp
confectioners' sugar
1 c
sour cream
1/2 tsp
vanilla extract

Directions Step-By-Step

1
PIE DOUGH (make half of recipe): Whisk flour, sugar,and salt in a bowl. Using a dough blender,two forks,or your fingers,cut butter into flour mixture,forming pea-size crumbles. Add water.
2
Work dough until smooth but with visible flecks of butter. (Alternatively, pulse ingredients in a food processor.) Divide dough in half and flatten into disks. Wrap disks in plastic wrap. Chill 1 hour before using.
3
Heat oven to 375°. On a lightly floured surface, roll dough into a 12″ round. Fit into a 9″ pie plate. Trim edges and crimp. Chill 30 minutes. Using a fork,prick the dough all over. Line dough with parchment paper and fill with pie weights or dried beans. Bake 15 minutes. Remove paper and weights. Let cool.
4
MAKE the FILLING: Melt butter in a 10″ skillet over medium heat. Cook until butter is dark golden brown with dark brown flecks and it
gives off a nutty aroma. 20–22 minutes. Remove from heat. Let cool. Whisk sugar and eggs in a bowl until pale and fluffy.
5
Stir in browned butter, plus corn syrup, vanilla, and salt until smooth. Fold in walnuts and pour filling over dough; using a rubber spatula, spread into an even layer. Bake until just set in the center, about 40 minutes. Transfer pie to a rack and let cool completely before serving.
6
MAKE the TOPPING: Whip heavy cream and sugar in a bowl until stiff peaks form. Fold in sour cream and vanilla. Serve slices of pie with a dollop of sour whipped cream.

About this Recipe