Honey Nut Pie
 
Makes 1 (9-inch) pie
Ingredients
  • Pâte Brisée (recipe follows)
  • ½ cup (100 grams) granulated sugar
  • ⅓ cup (113 grams) orange blossom honey
  • ¼ cup (85 grams) light corn syrup
  • 1 teaspoon (3 grams) kosher salt
  • ¾ cup (170 grams) unsalted butter, cubed
  • ½ cup (120 grams) heavy whipping cream
  • 1 large egg (50 grams)
  • 1 large egg yolk (19 grams)
  • ½ cup (57 grams) pine nuts
  • ½ cup (57 grams) chopped pecans
  • ½ cup (57 grams) chopped walnuts
  • ½ cup (57 grams) chopped hazelnuts, toasted and skins removed
Instructions
  1. On a lightly floured surface, roll Pâte Brisée into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Trim dough to ½ inch beyond edge of plate. Fold edges under, and crimp as desired. Freeze for 20 minutes.
  2. Preheat oven to 350°F (180°C).
  3. Prick dough all over with a fork. Top dough with a piece of parchment paper, letting ends extend over edges of plate. Add pie weights.
  4. Bake until edges are set and golden brown, about 12 minutes. Carefully remove paper and weights. Bake 8 minutes more. Let cool completely.
  5. In a medium saucepan, bring sugar, honey, corn syrup, and salt to a boil over medium heat, stirring until sugar is dissolved. Add butter, whisking to combine. Transfer to a medium bowl, and let cool for 30 minutes.
  6. Whisk cream, egg, and egg yolk into honey mixture. Arrange nuts in bottom of prepared crust. Pour honey mixture over nuts.
  7. Bake until crust is golden brown and center is set, 50 minutes to 1 hour, covering crust with foil to prevent excess browning, if necessary. Let cool completely on a wire rack.
Recipe by Bake from Scratch at https://bakefromscratch.com/honey-nut-pie/