Honey Nut Pie

It's pie season! Hip, hip, hurray! I'm so excited! Can you tell? Let's talk favorite pie. Mine is pecan. Anybody else with me on that one? It's my very favorite pie of all time, forever and always. Don't worry, I will refrain from writing it a poem.

So, I've been playing around with my favorite pecan pie recipe and I've finally configured a Honey Nut Pie that I am totally in love with. It took a few tries to achieve the perfect combo of nuts and the right amount of honey. It was so worth the arduous work of tasting pie after pie to make this delectable Honey Nut Pie a nut lover's dream.

Cashews, pecans, and almonds mingle with subtle notes of honey in this fabulous Honey Nut Pie.

This pie is packed with chunky cashews, pecans, and almonds all toasted to nutty perfection and mingling together with lovely notes of honey. If you're a nut lover (like me), you are going to love this pie.




I like to use sourdough pastry for most of my pies. I usually make up a batch, roll out 2 or 3 crusts, and freeze them so I can pull 'em out whenever I crave pie. 😉 For this pie, I blind bake my crust to avoid a soggy bottom. This is especially helpful with my sourdough pastry recipe as it contains quite a bit of butter.






This nut-liscious pie bakes in a deep dish crust. When the pie is done baking it will have a slight wobble in the center. No worries. The pie will set up as it cools.

Honey Nut Pie for all the nut lovers out there.

After 5 minutes out of the oven brush the top of the pie with a little warm honey to accentuate the honey flavor.

Spending Thanksgiving with any nut lovers? Bring this Honey Nut Pie along and watch 'em drool.

Honey Nut Pie
(makes one deep dish pie)

INGREDIENTS
1 deep dish single pie crust (I used sourdough pastry)
3 large eggs, lightly beaten
1/4 cup honey
3/4 cup light corn syrup
2/3 cup sugar
1 tsp vanilla extract
1/3 cup melted butter
3/4 cup raw cashews
3/4 cup pecans
1/2 cup almonds, roughly chopped
1 to 2 Tbsp honey for brushing on top

DIRECTIONS
1. Preheat oven to 375 degrees.
2. Toast your cashews (unless they've already been roasted) for 5 to 7 minutes.
3. Line the crust with foil, fill with 1 lb dry beans, and bake for 15 minutes. Remove foil and beans, push down any puffiness, and bake another 5 minutes. Allow to cool for 10 to 15 minutes.
4. Lower oven temp to 350 degrees and whisk together the eggs, honey, corn syrup, sugar, vanilla, and melted butter.
5. Stir in the nuts and fill your pie crust.
6. Cover the edges with foil and bake 25 minutes. While your pie cooks, place a heat safe dish with 1 to 2 Tbsp of honey on top of your oven to warm.
7. Remove foil from pie and bake another 20 to 25 minutes. You can add the foil back onto the edges at any time during baking if they are looking too brown. The finished pie should have a slight wobble in the middle.
8. Once out of the oven, let pie cool for 5 minutes (or until it looks set) and brush the top with warm honey.
9. Let pie cool for 2 hours before cutting.