As the saying goes, “life is uncertain, eat dessert first!” And what better way to do that than with a delicious walnut meringue pie crust filled with fruit? This recipe is the perfect combination of buttery walnuts and fluffy meringue baked to perfection in a pie plate airy shell. It’s filled with a luscious winter fruit mixture that will have your taste buds begging for more.
But why settle for store-bought pie crusts when you can make your own at home? Not only does it taste better, but you also have control over the ingredients to ensure optimum quality. Plus, making your own pie crust is easier than you might think!
This recipe is perfect for those who want to try something new in their baking repertoire or those who simply love a good slice of pie. Whether you’re craving something tart like a lemon meringue or something sweet like an apple or pecan pie, this walnut meringue pie crust can be easily adapted to suit any filling.
So gather your ingredients and let’s get baking!
Why You’ll Love This Recipe
Ah, my dear food lover, let me tell you all the reasons why you will fall in love with this amazing walnut meringue pie crust with fruity filling recipe!
First and foremost, this pie is a showstopper dessert that will impress anyone lucky enough to try it. The combination of the buttery walnut meringue crust with the sweet fruit filling creates a perfect balance of flavors and textures that will leave your taste buds dancing with joy.
But this recipe is not only about deliciousness. It’s also quite versatile and customizable, as you can swap the fruit filling for any winter fruit that you fancy or even make it gluten-free by using almond flour instead of regular flour.
Plus, the walnut meringue crust adds an extra layer of crunch and depth of flavor that other pie crusts just can’t deliver. The addition of buttery crackers to the meringue mixture creates a unique texture that will give your pie a delightful crunch that complements the softness of the fruit filling perfectly.
And let’s not forget about the whipped cream topping, which makes this luscious dessert even more irresistible. A dollop or two of whipped cream on top of each slice will take your pie to new heights and turn it into a true masterpiece.
So my friend, if you’re looking for a stunning dessert that will surprise and delight your guests, this walnut meringue pie crust with fruit filling recipe is what you need. Just trust me on this one and give it a try. You won’t regret it!
Here are the ingredients you will need to create this delicious, nutty pie crust with a fruity filling:
For the Pie Crust:
- 1 cup of finely ground walnuts
- 1/4 teaspoon of baking powder
- 1/4 teaspoon of salt
- 3 tablespoons of granulated sugar
- 2 egg whites
For the Fruit Filling:
- 2 cups of diced winter fruit such as apples, pears, and cranberries
- ½ cup of sugar
- 1 tablespoon of cornstarch
- 1 tablespoon of lemon juice
- A pinch of salt
Note: You can use any combination of winter fruit that you like. Pears, apples and cranberries all work well together.
This recipe is flexible and can be adjusted based on your taste preferences or dietary requirements. You can also substitute some ingredients with gluten-free or keto-friendly options. Let’s move on to the recipe now!
The Recipe How-To
Now that we have all the ingredients laid out, let’s move on to the recipe how-to. I’ll guide you through every step so you can get a perfect crust for your pie.
Making the Walnut Meringue Pie Crust
- First, you need to heat up your oven to 350°F. While that’s happening, prepare your 9-inch diameter pie plate.
- Take one cup of walnuts and process them in a food processor until they’re finely ground.
- Add half a cup of sugar, half a teaspoon of baking powder, and a pinch of salt to the walnut mixture, and pulse everything together.
- Next, beat two egg whites until you reach soft peaks. Then gradually add in the walnut mixture while beating continuously.
- Continue beating the meringue until it forms stiff and glossy peaks. Finally, add in half a teaspoon of vanilla extract and mix it in briefly.
- Take the resulting mixture and spread it onto the bottom and sides of your prepared pie plate evenly so that it forms a crust that is around 1/4 inch thick.
- Sprinkle a handful of chopped walnuts on top of the crust evenly before pressing them gently to adhere them to the dough.
- Bake your walnut meringue pie crust in your preheated oven for 20-25 minutes or until it looks golden-brown.
- Take out and let cool.
Creating the Fruit Filling
- In a bowl, combine a cup of heavy cream with a tablespoon of sugar and whip everything together until soft peaks form
- Take out another bowl and mash up any winter fruit of your choice – apples or cranberries are good choices – with some sugar until you get a fruit mixture that’s sweet enough for your taste
- Fill your baked pie shell with the fruit mixture
- Top off with whipped cream
- Garnish with extra walnuts and enjoy!
Your pie is now ready! Not only is this a delicious dessert, but it is also gluten-free so everyone can enjoy it.
Substitutions and Variations
Are you looking for ways to switch things up for this recipe? Don’t worry, I’ve got you covered with some substitutions and variations!
Firstly, if you’re looking for a gluten-free option, replace the pie crust with almond flour or even a gluten-free graham cracker crust. This variation is perfect for those with gluten allergies or sensitivities.
For those who love pies with custard-like filling, swap out the fruit filling with a custard meringue. Just mix together egg yolks, heavy cream, sugar, and vanilla extract to make a custard filling, and then top it with a fluffy meringue.
Do you prefer savory over sweet? Try making a quiche-like pie by swapping out the fruit filling with savory ingredients such as cheese, bacon, spinach, and onions. This variation is perfect for brunch – your guests will love it!
For those who like to keep things traditional but still want something different, consider using winter fruits like cranberries or apples instead of the typical berry fillings.
Lastly, if you’re looking for a keto-friendly option or just trying to cut down on sugar, try making the meringue crust with sugar substitutes or simply use whipped cream in place of meringue – it’s still a luscious dessert!
Remember that these substitutions are completely up to your taste preference and creativity. Feel free to experiment and make it your own!
Serving and Pairing
When it comes to serving and pairing with this delectable walnut meringue pie crust with fruit filling recipe, there are a few things you should know.
First of all, this luscious dessert is perfect for any occasion, be it a fancy dinner party or a casual family gathering. Its delicious fruit filling and airy shell make it a crowd-pleaser that will impress anyone who tries it.
If you’re looking to pair this walnut meringue pie crust with fruit filling with other foods, consider serving it with a dollop of whipped cream on top. The creamy texture of the whipped cream balances out the sweetness of the meringue and fruit filling, creating a perfectly balanced dessert.
Additionally, you can also pair this pie with a hot cup of coffee or tea for a cozy winter treat that will warm you up from the inside out. The walnuts in the crust also make it an ideal accompaniment to fall and winter fruits like pears and apples.
But don’t just take my word for it! Try experimenting with different pairings to find out what works best for you. Whether you serve it as is or pair it with something else, this walnut meringue pie crust with fruit filling recipe is sure to become one of your go-to desserts.
Make-Ahead, Storing and Reheating
You might be wondering if you can prepare this delectable walnut meringue pie crust with fruit filling ahead of time without compromising its quality. Well, I’ve got great news for you! This recipe is incredibly versatile and can be prepared in advance for a hassle-free dessert experience.
To make the crust ahead of time, you can bake the meringue shell up to two days in advance and store it in an airtight container until ready to use. You can also prepare the fruit mixture a day ahead of time and store it in the refrigerator.
If you’re planning to assemble the pie ahead of time, it’s best to wait until just before serving to actually fill the pie crust with the fruit mixture. This will prevent the meringue crust from getting soggy, giving you that perfect crispy texture you crave. Simply spoon your fruit mixture over the baked meringue shell and top with whipped cream.
If you have any leftover walnut meringue pie crust with fruit filling, keep it covered tightly and store it in the refrigerator for up to three days. It’s best to consume within this period while keeping in mind that storing in the fridge may slightly compromise its texture.
If ever there are leftovers, reheating your slice of pie coming straight out from the fridge may return some of its unctuousness. Simply place them on a baking sheet and warm them up for around 10 minutes at 300°F (150°C) or until warmed through.
Tips for Perfect Results
If you want to achieve a perfectly crispy and fluffy walnut meringue pie crust with a delectably sweet fruit filling, pay attention to these tips. They will help you avoid common mistakes and make your recipe come out impeccably.
Firstly, make sure your egg whites are at room temperature before beating them until soft peaks form. If they’re too cold, it will be harder to achieve the desired texture, and if they’re too warm, they’ll turn into a soupy mess. So, take them out of the fridge at least an hour before using them.
When you add sugar to the egg whites, do it gradually, a tablespoon at a time, while continuing to beat them. This way, you’ll ensure that the sugar dissolves completely, and the meringue won’t be gritty or flat.
Another crucial step is to sprinkle the walnut pieces onto the pie crust evenly and press them gently so that they adhere to the dough. This way, you’ll add a delightful crunchiness and nutty flavor to every bite.
While baking the meringue pie crust in the oven, try not to open the door frequently or let drafts in. Any change in temperature can cause the airy shell to collapse or crack.
After filling the crust with your favorite fruit mixture and whipped cream or custard, refrigerate it for at least an hour before serving. This way, the flavors will meld together better and create a luscious dessert that will impress anyone.
Lastly, don’t be afraid to experiment with substitutions and variations of this recipe. For instance, you can try using different types of nuts instead of walnuts or adding spices like cinnamon or ginger to your fruit filling for extra warmth and complexity.
By following these tips and being creative with your ingredients and spices, you’ll master the art of making walnut meringue pies in no time. Your guests will love your creations, whether you serve them during winter holidays or on any occasion that calls for something sweet and festive.
In conclusion, the Walnut Meringue Pie Crust with Fruit Filling Recipe is a delicious and versatile dessert that can be enjoyed all year round. This recipe’s nutty, buttery flavor combined with its airy and crunchy texture makes it an irresistible treat that’ll leave your taste buds dancing with joy.
Whether you’re in the mood for a classic lemon meringue pie, a sweet pumpkin pie or a tangy cranberry meringue tart, this recipe’s malleability allows you to easily adapt it to your desired fruit filling. For those looking to experiment with alternative crusts or require gluten-free options, almond flour may be used instead of crackers.
Don’t let tradition hold you back from trying new things! The addition of walnuts to the meringue crust adds an extra layer of flavor and depth that is sure to impress your family and friends at gatherings. So go ahead and indulge in this luscious dessert – I guarantee it’ll have everyone coming back for seconds.
Walnut Meringue Pie Crust With Fruit Filling Recipe
- 3 egg whites, room temperature
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2/3 cup chopped walnuts
- 20 Ritz crackers, broken into fourths
- 4 cups fruit, of choice fresh or canned,drained well
- 1/2 cup heavy cream, whipped,unsweetened
- Beat the egg whites until soft peaks form.
- Add the salt and baking powder.
- Gradually beat in the sugar; continue beating until stiff and glossy.
- Add the vanilla extract.
- Lightly fold in the walnuts and cracker chunks.
- Spread the mixture over the bottom and sides of a well-greased pie plate; building up the sides.
- Bake at 325°F for 25 to 30 minutes.
- Cool completely on a wire rack.
- Just before serving, fill the center with the drained fruit.
- Serve the whipped cream on the side.
Your Own Notes
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Chloe is passionate about creating unique dishes that draw on the flavors of her favorite cultures. She loves experimenting with new ingredients and pushing the boundaries of traditional recipes. Her enthusiasm for cooking is infectious, and she is always eager to share her creations with friends and family.