Baklava Pie

I was in a Greek mood - I made spanakopita with avgolemono soup for dinner yesterday, and just made baklava pie.
   

   

Ingredients:

• 1 (15 ounce) box refrigerated pie crusts, softened as directed on box
  (or homemade 2 pie crust, or from a Jiffy box…)
• 2 1/2 cups walnuts, chopped (maybe mix of fine and medium fine chopped)
• 1/4 cup packed brown sugar
• 2 tablespoons granulated sugar
• 1 1/2 teaspoons ground cinnamon
• optional -1/2 tsp nutmeg and 1/8 tsp ground cloves (I did not use cloves)
• 3/4 cup butter melted, cooled (I used less butter, maybe 2/3 a cup)
• 3/4 cup honey
• 1 tablespoon lemon juice (fresh is best, about 1/2 of a large lemon)

Instructions:

1. Heat oven to 325°F Spray 9-inch glass pie pan with cooking spray. Make/roll out/assemble pie crusts as needed, place one in sprayed pie pan. 
2. In medium bowl, mix walnuts, brown sugar, 2 tablespoons granulated sugar and the cinnamon, nutmeg, & cloves. 
3. Pour and evenly spread 1/4 cup of the cooled melted butter over bottom of pie crust. 
4. Spread walnut mixture evenly over butter. Drizzle another 1/4 cup butter over nut mixture.
5. Top with second crust; seal edge and flute. 
6. Cut multiple large slits in several places in top crust for steam to escape. Drizzle remaining 1/4 cup butter evenly over top crust.
7. Bake at 45 to 55 minutes or until golden brown. About 5 minutes before removing pie from oven, in 1-quart saucepan, cook honey and lemon juice over medium heat, stirring frequently, until mixture has a watery consistency.
8. Remove pie from oven; place on wire rack. Re-open slits as needed. 
9. Slowly pour hot honey mixture evenly over top of hot pie, giving it time to seep into slits in top crust. Cool at least 3 hours before serving. (well, cool at least 30 minutes or so, until not too hot to eat…)

Carole's Notes:

I don't recall where I got this recipe from -- but it looks like it was from Pillsbury. It was tasty, though!