WALNUT AND HONEY PIE
A pie from Modena, it’s named after a medieval noblewoman who sold all her jewelry to help the poor:La Bonissima.
- Sweet Pie Pastry
- 2½ cups chopped walnuts
- ¾ cup honey
- ⅓ cup rum
- 1 egg, lightly beaten
Instructions:
Prepare Sweet Pie Pastry. Divide dough into 2 balls.Wrap each in waxed paper and refrigerate at least 1 hour. On a lightly floured surface, roll out 1 ball of dough to a 12-inch circle. Carefully place dough in a 10-inch-round tart pan with a removable bottom. Prick bottom of pastry shell with a fork. Refrigerate pastry shell until ready to use.
Preheat oven to 375F (190C). Place walnuts in a medium bowl. Add honey and rum; mix to blend. Spread walnut mixture evenly in pastry shell.
Roll out remaining ball of dough to a 10-inch circle. Place carefully over walnut filling. Pinch edges of top dough with bottom dough to seal. Brush surface with beaten egg. Prick top of pie in 5 or 6 places with a fork.
Bake 40 minutes or until crust is golden. Let stand at least 15 minutes before removing from pan and serving.