We did it! Our first Pie Day Pie.
The recipe was a compilation of several that I found online...
Pie Filling:
Mix together: 1/2 c sugar
1/4 c brown sugar
~ 2 T honey
1 t vanilla
5 T melted butter
Then add 3 eggs - mix well so they do not scramble
And add 2 1/2 c roughly cut walnuts, almonds, pecans and about 5 dates.
Crust:
Defrost phyllo dough
Melt 12 T butter
Combine 1/3 c sugar and 1 T cinnamon
On parchment paper, put a sheet of phyllo dough and brush with butter and sprinkle with sugar mixture.
Repeat about 10 to 12 times, rotating some of the sheets so they are in different directions.
Put a pie plate on the top and flip over using the parchment paper so the crust is in the pie plate!
Put the pie filling in the pie and fold the ends of the crust so it hugs the pie. The center will not be covered.
Put on a parchment covered pan and into 375 degree oven for 45 minutes, or until the crust is crispy.
During the 45 minutes of baking make a syrup of:
~1/4 c water, ~1/4 sugar, ~2 T honey, juice from one half of lemon
Cook until it foams and boils, take off heat and cool
When the pie is done, spoon the syrup on the pie and let the pie cool to room temp.
Serve with whipped cream.
Jamie Oliver was the online author I found with the syrup idea. He also had his recipe written so the filling was prepared first, then the crust. Made so much sense. He had his on a baking tray instead of a pie pan. Erin McDowell's recipe amounts were in cups so I used them for the amounts of things, instead of trying convert metric. Ann Clark made her pie using regular pie crust. Erin McDonald added allspice, but I didn't have any so skipped that. Giada made hers in a little muffin tins, which sounded great until I saw the date and then looked for baklava pie. (In the comments people said they didn't like the cloves in her ingredients.) and the first recipe I found, by Renu Jain Chandarana was also using little muffin pans, sounded delicious, but I decided on the pie format.
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