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Active Fire Time: 45 minutes             Total Time: 1 hour and 20 minutes

Who says the grill is just for meat? With the Keveri H1, baking takes on a whole new depth of flavor. Forget about conventional ovens; in Classic Mode, the H1 can create a perfectly even-baked pie with a crisp, golden crust and a luxuriously creamy filling. 
This Spiced Walnut Pie reimagines the classic nut pie… A blend of warm spices (cinnamon, cardamom, and clove) meets the bright zest of orange, enhancing the sweetness with the toasted richness of the walnuts. Add a wood chunk in with the coals and infuse a whisper of smokiness into every bite. With a homemade crust and a luscious filling of toasted nuts, this pie is the perfect finale to any cookout or the centerpiece of your next gathering. The golden, flaky crust and gooey, nutty filling make for an unforgettable dessert.  

Fire up your H1, grab your pie dish, and let’s get ready to bake a pie that is pure grill-side indulgence. 

Ingredients

Serves 8 portions

Supplies:

Pie dish (approx. 9-10 inches in diameter)
3.3 lb of lump  charcoal
Smoke Controller 
Fruitwood chunk (apple or cherry)
Cast Iron Skillet
Pizza Pan
Aluminum foil
Whisk
Bowl
Rolling pan

Preparation

Step 1:

Fire up the Keveri H1 in Classic Mode at 320°F, following the instructions in your owner’s manual or the video from our masterclass series. Place the Smoke Controller on the bottom rack to protect the crust from direct heat, and add a wood chunk to infuse the gentle smoky flavor

Step 2: 

In a large bowl, combine the flour, sugar, and a pinch of salt. Add the cold, cubed butter and work it into the dry ingredients using your fingers (the "pinching" technique) until the mixture resembles coarse crumbs. You can also use a food processor for this step.

Step 3: 

Add the cold water to the crumb mixture and gently bring the dough together until just combined, and avoid overmixing. Wrap the dough in plastic film and refrigerate for at least 30 minutes to rest.

Step 4:

After the dough has rested, place the walnuts on the Pizza Pan and toast them in the H1 for about 5 minutes.  Keep a close eye to prevent burning. 

Step 5:

While the nuts are toasting, melt the butter in a cast-iron skillet in the H1 until it is golden brown and releases a deep, nutty aroma. The brown butter will be the base of your filling.

Step 6:

In a bowl, whisk the brown butter, vanilla extract, maple syrup, honey, brown sugar, orange zest, and spices. Then whisk the eggs and incorporate them into the mixture. Fold in the toasted walnuts until evenly coated.

Step 7:

Roll out the chilled dough with a rolling pin to about .5mm thick.  Lined chilled dough into the pie dish. Pour in the walnut mixture, then loosely cover with foil. This helps the filling set while preventing the top from burning.

Step 8:

Set the pie in the H1 and bake for 45 minutes:
30 minutes covered with foil (to set the filling).
15 minutes uncovered (to brown the top).

Step 9:

When done, the center should be nearly firm with a slight wobble. Remove from the H1 and let it cool completely. Serve warm or chilled, ideally with a scoop of vanilla ice cream or a dollop of whipped cream. 

Cook's Notes:

Using the Smoke Controller and maintaining indirect heat allows the H1 to perform just like a home oven while adding the unmistakable wood-fired depth of flavor. 

Check the full recipe video here

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