Spiced Mixed-Nut Pie

spiced-mixed-nut-pie
Photo by David Meredith
Spiced Mixed-Nut Pie 4.3 8 5 1
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 680 calories
    • Fat 43 g (13g saturated fat)
    • Cholesterol 110 mg
    • Sodium 510 mg
    • Protein 13 g
    • Carbohydrate 66 g
    • Sugar 29 g
    • Fiber 5 g
    • Iron 3 mg
    • Calcium 76 mg

Pulse the flour, butter, and salt in a food processor fitted with a metal blade 
 until the mixture resembles coarse meal, with a few pea-size clumps of butter remaining. Add ⅓ cup ice water. Pulse until the dough is still crumbly but holds together when squeezed.

Press evenly into the bottom and up the sides of a 9-inch pie plate to hang ¼ inch over the rim. Decoratively crimp the 
 edge with a fork or your thumb. Freeze the piecrust until firm, 30 to 40 minutes.

Heat oven to 375° F.

Ingredients

  1. Check cups all-purpose flour
  2. Check 10 tablespoons cold unsalted butter, cubed
  3. Check ½ teaspoon fine salt
  4. Check 3 eggs
  5. Check ¾ cup dark brown sugar
  6. Check ½ cup light corn syrup
  7. Check 2 tablespoons dark rum
  8. Check teaspoons pumpkin pie spice
  9. Check ½ teaspoon pure vanilla extract
  10. Check 3 cups salted roasted mixed nuts
  11. Check Whipped cream or vanilla ice cream, for serving (optional)

Directions

  1. Pulse the flour, butter, and salt in a food processor fitted with a metal blade 
 until the mixture resembles coarse meal, with a few pea-size clumps of butter remaining. Add ⅓ cup ice water. Pulse until the dough is still crumbly but holds together when squeezed.
  2. Press evenly into the bottom and up the sides of a 9-inch pie plate to hang ¼ inch over the rim. Decoratively crimp the 
 edge with a fork or your thumb. Freeze the piecrust until firm, 30 to 40 minutes.
  3. Heat oven to 375° F.
  4. Beat the eggs with the brown sugar, 
 corn syrup, rum, pumpkin pie spice, and vanilla in a large bowl. Stir in the nuts. Scrape the filling into the piecrust and place on a rimmed baking sheet. Bake until the pie is mostly set but still slightly wobbly in the center, 50 to 55 minutes. Let cool completely.
  5. Serve with whipped cream or vanilla ice cream, if desired.


Make-Ahead: Press the dough into the pan, wrap well, and freeze for up to 2 weeks. Or bake the pie and keep, wrapped in plastic, at room temperature for up to 2 days.