The first time I made this, a friend called it "Baklava Pie". The phyllo crust takes the effort out of the pie's base, and the inside is sweet, salty, and crunchy to boot. A sprinkling of fleur de sel makes an excellent finish, if you like it on the salty side. —Erin Jeanne McDowell
one 9-inch pie
Pinch of nutmeg
sheets frozen phyllo dough
Honey Nut FIlling
light brown sugar
light corn syrup
Generous pinch of salt
Seeds of one vanilla bean
1 3/4 cups
mixed nuts (I like peanuts, cashews, and pine nuts best)
Preheat the oven to 375°F. To make the crust, stir the sugar, cinnamon, and nutmeg together to combine. Brush a piece of phyllo with melted butter, and sprinkle it lightly with the sugar mixture. Place another piece of phyllo on top, slightly askew (so that the points do not match up).
Repeat with the remaining phyllo until you've come full circle, layering each piece with butter and the sugar mixture. The finished crust should look like a clock, with multiple corners poking out from the mismatched phyllo dough .
Gently transfer the dough to a 9-inch pie plate. Scrunch the edges roughly to create a ruffled effect. Set aside.
To make the filling, combine the butter, brown sugar, honey, corn syrup, salt, and vanilla bean seeds in a medium sauce pan. Stir over medium heat until the butter is melted and the mixture is homogenous. Remove from heat, then beat in the eggs.
Scatter the nuts in the base of the prepared crust. Pour the custard over the nuts. Place the pie onto a foil lined baking sheet and bake until the crust is golden and the filling is set, but still slightly jiggly, about 35-40 minutes. If the crust is browning too fast, lower the heat to 350°F or cover the pie loosely with foil. Let cool completely before slicing and serving.
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, The Book on Pie, is out on November 10th, 2020.