Greek Honey Nut Pie Recipe

Ingredients

• 4 cups chopped walnuts
• 1/4 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1 package (16 ounces, 14-inch x 9-inch sheet size) frozen phyllo dough, thawed
• 1 cup butter, melted
• SYRUP:
• 3/4 cup sugar
• 1/2 cup water
• 1/2 cup honey
• 1 teaspoon vanilla extract
• Confectioners' sugar, lemon peel strips and additional honey

Directions

• In a large bowl, combine the walnuts, brown sugar and cinnamon; set aside.
• Place a sheet of phyllo dough in a greased 9-in. pie plate; brush with butter. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Repeat seven times. Sprinkle 1-1/3 cups nut mixture into crust.
• Place a sheet of phyllo over nut mixture; brush with butter. Repeat three times. Sprinkle with 1-1/3 cups nut mixture. Layer with another sheet of phyllo; brush with butter. Repeat three times. Sprinkle with remaining nut mixture.
• Top with a sheet of phyllo; brush with butter. Repeat seven times. Fold ends up onto top of pie; brush with butter.
• Using a sharp knife, score pie into eight pieces. Cut a remaining phyllo sheet into thin strips and roll into rose shapes; arrange on top. Save remaining phyllo dough for another use.
• Bake at 350° for 40-45 minutes or until golden brown. Meanwhile, in a saucepan, combine the sugar, water and honey; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add vanilla. Pour over warm pie. Cool on a wire rack. Garnish with confectioner's sugar, lemon peel and additional honey. Refrigerate leftovers. Yield: 8 servings.

Greek Honey Nut Pie published in Branson's Great American Pie Show January 2009