Friday, December 19, 2014


ph: andrew ingalls
We see plenty of pecan pies over the holidays but not as many walnut pies. How about one made with browned butter with a sour cream topping? This recipe for Brown Butter Walnut Pie with Sour Whipped Cream appeared in the November 2013 issue of Saveur magazine. 

Brown Butter Walnut Pie with Sour Whipped Cream
crust and filling:
single butter crust dough (see below)
flour, for dusting
13 tbsp unsalted butter
3/4 cup light brown sugar
6 large eggs
1 3/4 cups light corn syrup
1 1/2 tsp vanilla extract
1 1/4 tsp kosher salt
3 cups whole walnut halves, lightly toasted

1/3 cup heavy cream
2 tbsp confectioner's sugar
1 cup sour cream
1/2 tsp vanilla extract

All-Butter Single Crust
1 1/8 cups flour
1 tbsp sugar
1 tsp salt
12 tbsp unsalted butter, cubed and chilled
6 tbsp ice-cold water
  1. Whisk flour, sugar, and salt in a bowl. Using a dough blender, two forks, or your fingers, cut butter into flour mixture, forming pea-sized crumbles. 
  2. Add water; work dough until smooth but with visible flecks of butter. (Alternatively, pulse ingredients in a food processor.)
  3. Divide dough in half and flatten into disks. Wrap disks in plastic wrap; chill 1 hour before using.

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