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Bittman's Walnut Pie -- has anyone attempted?

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Have been curious about Bittman's recipe for walnut pie ever since it appeared in the NY Times a couple weeks back.

http://www.nytimes.com/2008/01/30/din...
(recipe in link on left

)

Has anyone tried? Would love to get some reviews on how it worked or didn't work, any adjustments made, etc. Thinking of subbing pecans for walnuts...

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  1. I haven't tried it, but it's quite similar to the Honey and Pine Nut Tart in "Dolce Italiano," which I have made. The "Dolce" recipe calls for half sugar and half honey instead of all sugar and includes one egg plus one yolk. Otherwise they're almost exactly the same. I reported on that recipe here

    http://www.chowhound.com/topics/47376...

    but in essence, I thought it cloyingly sweet. The honey may have been the culprit here, but it dampened my interest in the Bittman recipe.

    2 Replies
    1. re: JoanN

      Thanks JoanN. Your review of the Honey and Pine Nut Tart made me smile. I also tend to do way to much sampling when I bake which kills my appetite for the end result. Shame about it being too sweet. Mr BB loves pine nuts and would love to find a good desert recipe -- but he's not a big fan of overly sweet.

      The sweetness issue is definitely a concern for me with the Bittman recipe -- which makes me question whether it's a good idea to sub pecans for walnuts -- walnut flavor a bit more robust. But my concern with cooking with walnuts is when they're a bit past their prime and they get that really bitter edge.

      If I end up making, will post on how it turns out.

      1. re: bite bite

        hey bb,
        maybe you and mr bb would enjoy the pine nut tart in claudia fleming's book. it has a short crust and caramel, and it has rosemary in the caramel, which makes it not so cloying. it is beautiful and elegant and satisfying.

    2. I've made it 3 times. The first time the preparation was a nightmare but it ended up absolutely fabulous! It was very dark, unlike the caramel in the video (which I hadn't seen yet). I cooked it in an enamel coated cast iron pan and the sugar took forever to melt. The second time it was too soft. I undercooked it after watching the video. The third time was great again. That time I didn't add any water to the sugar when melting. I used a cheap stainless steel pan and the sugar melted much faster, but when I added the butter it turned in to a hard mass and I had to remelt it. It then hardened up nicely in the crust. Next time I plan add some melted chocolate the crust. And each time I lightly toasted the walnuts. Probably not necessary. I may try pecans sometime but love the walnuts.