American Pie Council

2017 Amateur Entry


My Honey's Mixed Nut Pie

My Honey’s Mixed Nut Pie

Honey Syrup:

½ cup granulated sugar
1/3 cup water
2/3 cup honey
¾ teaspoon vanilla

In small or medium pan, add the sugar, water and honey, mixing thoroughly. Place on medium heat and heat to boiling, being careful as it foams up and can boil over. Once it starts to boil reduce heat to a simmer and let mixture simmer for about 10 minutes. Remove from heat and let cool to room temperature. Then add ¾ teaspoon of vanilla and mix well. Set aside.

Pie Crust:

3 cups all-purpose flour
1 cup shortening
1 ½ teaspoon salt
1 tablespoons granulated sugar
9-11 tablespoons ice cold water

¾ cup butter, melted and cooled


1 cup finely chopped walnuts
1 cup finely chopped pecans
1 cup finely chopped almonds
1/3 cup light brown sugar
2 tablespoons granulated sugar
3 tablespoons fine bread crumbs
1 ½ teaspoon cinnamon
¼ teaspoon speculaas spice
1/8 teaspoon salt

Preheat oven to 325 degrees F.

Pie Crust: Cut shortening into flour, salt and sugar until particles are the size of small peas. Sprinkle in ice water, 1 tablespoon at a time, tossing with a fork until all flour is moistened and a ball of dough can be formed. Add more water if necessary. Divide dough into 2 equal pieces, cover and refrigerate until ready to roll. On a lightly floured surface roll one piece of dough from center outward into a circle 2-inches wider than pie plate. Carefully transfer dough to 9” pie plate. Trim edges of dough leaving a 3/4-inch overhang. Set aside.
In medium bowl mix nuts, brown sugar, 2 tablespoons granulated sugar, bread crumbs, cinnamon, speculaas spice and salt. Set aside.

Pour and spread ¼ cup of the cooled melted butter over bottom of pie crust. Spread the nut mixture evenly over butter. Drizzle another ¼ cup melted butter over the nut mixture.

Roll remaining piece of dough into a circle 2 inches wider than pie plate for the top crust.
Top the nut mixture with second crust; seal edge and flute. Cut large slits in several places in top crust for steam to escape. Drizzle remaining ¼ cup melted butter evenly over top of crust.

Bake 45-55 minutes or until golden brown. Remove pie from oven; place on wire rack to cool. While pie is hot, slowly pour half of the cooled honey mixture evenly over top of pie, making sure it seeps into slits in top crust. Wait about 15 minutes and slowly pour remaining honey mixture over the pie, again, making sure it seeps into slits in top crust. Cool at least 4 hours, though overnight is better, before serving.

Rhonda Hull
Little Rock, Arkansas
Category: Nut