It's a rainy, windy day. The storms have been cycling in and out of our area since yesterday and we saw some spectacular displays of lightning last night and this morning. My older dog avoids looking out the windows at all costs when thunder shakes the house and lightning streaks across the sky. I am sympathetic to his distress but I have to admit that I love watching the storms. Here at the Guest House people can sit in the darkened Great Room and watch the show through multiple windows and glass paned doors. I arrived this morning to the smell of woodsmoke in the fireplace and the sight of guests relaxing on the sofa with coffee and watching the storm. Our East Coast guests tend to be early risers here in Colorado, occasionally beating me into the kitchen for their morning coffee. They looked warm and cozy and completely relaxed. It was a a peaceful moment before their day really began.
This afternoon after hours of watching the rain come down in sheets, people were antsy and slightly distressed. Those who had braved the weather were chilled and bedraggled. The solution? Warm walnut pie with a dollop of freshly whipped cream and steaming cups of coffee. Pecan pie can be a wonderful thing but sometimes we crave something with a bit more subtlety. Honey walnut pie is a bit lighter and creamier with a warm golden hue and soft floral notes from the wildflower honey. This recipe is bursting with nuts and simply delicious for those moments when nothing else will do.
Honey Walnut Pie
1 8” unbaked pie crust
21/2 cups walnuts
1cup full flavored honey (we use Madhava Wildflower)
1/3 cup golden brown sugar
4 eggs (room temperature)
1/4-teaspoon fine sea salt
1/4-cup heavy cream
Preheat oven to 325ºF
Place the walnuts in a large heatproof bowl and set aside. Heat honey and sugar together until the sugar dissolves. Add salt and let cool for 15 minutes. Add eggs one at a time, incorporating each egg fully before adding the next. Stir in the cream and pour over walnuts. Fold together to thoroughly coat the nuts and spoon the walnuts into piecrust. Slowly pour remaining liquid into the crust; you may not need all of it to fill the pan. Bake 35-45 minutes until golden brown and just firm to the touch.
