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    Home / Pies, Tarts, and Galettes / pie / Salty Nocino Walnut Pie {Gluten-Free}

    Salty Nocino Walnut Pie {Gluten-Free}

    Published Nov 25, 2014

    Jump to Recipe Print Recipe

    A grown-up twist on a classic, this gluten-free walnut pie recipe includes a tipple of nocino walnut liqueur in addition to muscobado sugar, maple syrup, a creamy custard, and a mess of toasted walnuts.

    slice of delicious Salty Nocino Walnut Pie {Gluten-Free}

    I used to think of walnuts as the poor man's pecan. They were bitter, oddly shaped, and covered with an annoying papery skin. Why would anyone ever choose walnuts over pecans, I wondered? 

    walnuts on tray

    Then I tried Three Babe's salty honey walnut pie, and in addition to eating flaky crust, caramelized nuts and gooey honey custard, I also ate my words. I am obsessed with that pie.

    dry ingredients in bowl

    This is not that pie.

    stirring ingredients

    It turns out walnuts are happier to grow in California, and are therefore more local. In fact, ninety-nine percent of U.S. walnuts are grown in California.

    ingredients being mixed

    As for their bitter edge, I no longer consider it a drawback. Their assertive tannins can add dimension to sweets, bringing pies and cookies into balance. I'm fairly certain that a salty honey pecan pie wouldn't measure up quite as well (though I may have to eat a slice or three to find out...)

    pie mix being stirred

    Another win for walnuts is nocino, a liqueur made from unripe nuts and spices steeped in spirits (usually grappa or brandy) for a year. The resulting liquid is almost black in color, with a deep, earthy flavor reminiscent of a fine port crossed with an amaro. Nocino is usually sipped after a meal to aid digestion, and lately I've seen it popping up all over town. In fact, wanting to procure another bottle with which to make a recipe for nocino-roasted pears given to me by my chiropractor as she cracked my neck (she was also kind enough to write it down afterwards), I stopped in Local Cellar which stocks spirits made in California. They were out of nocino, they told me, but had a big vat of it brewing atop their beer cooler! Someday I hope to get my hands on some green walnuts to I can try making this version from Simply Recipes.

    pie filling poured into crust

    For now we found a bottle of Nocino Della Cristina, made in the Napa Valley, at Vintage Wine & Spirits in Mill Valley. The gentleman working there gave it a rave review, suggesting we try it both on its own and in coffee. We did, and we fell in love.

    sprinkling salt on pie

    So I splashed some into this pie. The earthy spice of the nocino adds complexity to a custard based on eggs, butter, maple syrup, unrefined muscobado sugar and vanilla. I added a bit of cream to bulk up the filling and smooth out the flavors, and I added a bit of rice flour to absorb excess moisture. A sprinkle of flaky salt over the top offsets the sweet richness of the filling. When baked, a layer of caramelized nuts gives way to a soft custard infused with the deep tastes of nuts and molasses.

    overhead shot of Salty Nocino Walnut Pie {Gluten-Free

    I used my usual flaky gluten-free pie crust here and it turned out wonderfully (though next time I hope to try this variation from the Salvation Sisters with added almond flour and baking powder).

    pie on table

    For the prettiest slices, chill the pie before cutting, then let the slices sit at room temperature for 30 minutes or so. If you're impatient as I was here, let the pie cool for an hour or two, then cut messy pieces and serve warm, topped with a scoop of melty vanilla ice cream and accompanied by a sip of nocino.

    pie and ice cream

    And if you like, splash a little more over the top.

    liquor on pie

    slice of pie

    More Pie Recipes:

    • Pecan-Topped Sweet Potato Pie
    • Kabocha Pumpkin Buttermilk Pie {Gluten-Free}
    • Maple Bourbon Pecan Pie
    • Concord Grape + Walnut Frangipane Tart {Gluten-Free}
    • Kinda Raw Marbled Pumpkin Pie {Grain-Free + Vegan}

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this gluten-free walnut pie recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    slice of Salty Nocino Walnut Pie {Gluten-Free
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    Salty Nocino Walnut Pie {Gluten-Free}

    Print Recipe Pin Recipe
    A grown-up twist on a classic, this gluten-free walnut pie recipe includes a tipple of nocino walnut liqueur in addition to muscobado sugar, maple syrup, a creamy custard, and a mess of toasted walnuts.
    Prep Time: 20 minutes
    Cook Time: 40 minutes
    Total: 1 hour
    Servings: 10 to 12 small but rich servings (makes one 9" pie)

    Ingredients

    For the pie:

    • 1 parbaked 9" flaky gluten-free pie crust
    • 3 cups raw walnut halves (9 ounces / 260 grams)
    • 1/2 cup unrefined cane sugar (muscobador dark brown sugar (3 ounces / 85 grams)
    • 2 tablespoons sweet white rice flour (or all-purpose flour if not gluten-free) (.5 ounce / 15 grams)
    • 1/2 teaspoon fine sea salt
    • 1 stick unsalted butter, melted (4 ounces / 110 grams)
    • 3 large eggs
    • 1/3 cup heavy cream (2.75 ounces / 75 grams)
    • 1/3 cup maple syrup (4 ounces / 110 grams)
    • 1/3 cup nocino walnut liqueur (I used this kind) (2.75 ounces / 75 grams)
    • 1 tablespoon vanilla extract
    • 1/2 teaspoon flaky salt (such as Maldon)
    • vanilla ice cream or barely sweetened whipped cream, for serving

    Instructions

    Let's make pie!:

    • Position a rack in the lower third of the oven and preheat to 325º. Place the parbaked crust on a rimmed baking sheet (optionally lined with parchment for easy clean-up).
    • Spread the walnuts on another rimmed baking sheet and bake for 10-15 minutes, until golden and fragrant. Let cool completely, then break them into halves and quarters.
    • In a large bowl, whisk together the sugar, flour, and salt. Whisk in the melted butter, then the eggs. Add the cream, maple syrup, nocino, and vanilla, whisking until smooth. Stir in the walnuts and pour the filling into the parbaked crust. Sprinkle evenly with the flaky salt.
    • Bake the pie until just set, 30-40 minutes. Ways to tell when the pie is done:
      -The pie wobbles slightly when you shake it from side to side, but doesn't slosh wetly.
      -An instant-read thermometer inserted into the center registers 160-165ºF.
      -When you press down on the center of the pie with the back of a spoon, the custard feels softly set, like Jell-o.
      -The sides of the pie may be very slightly puffed, but they should not be so puffed that the pie cracks around the edges.
    • Remove the pie from the oven and let cool completely, 2 hours. Cut into wedges and serve with ice cream or whipped cream. Or chill before cutting for cleaner slices, letting the slices come to room temperature before serving.
    • The pie will keep at room temperature for up to a day, or chilled airtight for up to three days, though it is best the day of baking when the crust is crisp.

    Notes

    Loosely based on my Maple Bourbon Pecan Pie which was generously adapted from Cook's Country.
    If you don't have nocino on hand, you could try a different liqueur here such as coffee or hazelnut, decreasing the sugar a bit if the liqueur is on the sweet side. Alternatively, trade in walnuts for the pecans in my favorite Maple Bourbon Pecan Pie.
    I think you could throw down a layer of chopped bittersweet chocolate over the bottom of the crust prior to adding the filling for a chocolatey twist.
    You can use a wheat-based pie crust if not gluten-free.
    All ounce measurements here are by weight.
    Nutritional values are based on one of ten servings.

    Nutrition

    Calories: 540kcalCarbohydrates: 36gProtein: 9gFat: 41gSaturated Fat: 12gCholesterol: 84mgSodium: 339mgPotassium: 223mgFiber: 3gSugar: 20gVitamin A: 475IUVitamin C: 0.5mgCalcium: 65mgIron: 1.8mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    Salty Nocino Walnut Pie {Gluten-Free}

    Loosely based on my Maple Bourbon Pecan Pie which was generously adapted from Cook's Country

    If you don't have nocino on hand, you could try a different liqueur here such as coffee or hazelnut, decreasing the sugar a bit if the liqueur is on the sweet side. Alternatively, trade in walnuts for the pecans in my favorite Maple Bourbon Pecan Pie. I think you could throw down a layer of chopped bittersweet chocolate over the bottom of the crust prior to adding the filling for a chocolatey twist.

    All ounce measurements here are by weight.

    Makes 1 (9") pie, 10-12 small but rich servings

    For the pie:
    1 parbaked 9" flaky gluten-free pie crust (or wheat-based pie crust if not gluten-free)
    3 cups (9 ounces / 260 grams) raw walnut halves
    1/2 cup (3 ounces / 85 grams) unrefined cane sugar (muscobado) or dark brown sugar
    2 tablespoons (.5 ounce / 15 grams) sweet white rice flour (or all-purpose flour if not gluten-free)
    1/2 teaspoon fine sea salt
    1 stick (4 ounces / 110 grams) unsalted butter, melted
    3 large eggs
    1/3 cup (2.75 ounces / 75 grams) heavy cream
    1/3 cup (4 ounces / 110 grams) maple syrup
    1/3 cup (2.75 ounces / 75 grams) nocino walnut liqueur (I used this kind)
    1 tablespoon vanilla extract
    1/2 teaspoon flaky salt (such as Maldon)
    vanilla ice cream or barely sweetened whipped cream, for serving

    Let's make pie!:
    Position a rack in the lower third of the oven and preheat to 325ºF. Place the parbaked crust on a rimmed baking sheet (optionally lined with parchment for easy clean-up).

    Spread the walnuts on another rimmed baking sheet and bake for 10-15 minutes, until golden and fragrant. Let cool completely, then break them into halves and quarters.

    In a large bowl, whisk together the sugar, flour, and salt. Whisk in the melted butter, then the eggs. Add the cream, maple syrup, nocino, and vanilla, whisking until smooth. Stir in the walnuts and pour the filling into the parbaked crust. Sprinkle evenly with the flaky salt.

    Bake the pie until just set, 30-40 minutes. Ways to tell when the pie is done:

    The pie wobbles slightly when you shake it from side to side, but doesn't slosh wetly.
    An instant-read thermometer inserted into the center registers 160-165ºF.
    When you press down on the center of the pie with the back of a spoon, the custard feels softly set, like Jell-o.
    The sides of the pie may be very slightly puffed, but they should not be so puffed that the pie cracks around the edges.

    Remove the pie from the oven and let cool completely, 2 hours. Cut into wedges and serve with ice cream or whipped cream. Or chill before cutting for cleaner slices, letting the slices come to room temperature before serving.

    The pie will keep at room temperature for up to a day, or chilled airtight for up to three days, though it is best the day of baking when the crust is crisp.

    top down shot of Salty Nocino Walnut Pie {Gluten-Free}

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    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

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    Comments

    1. Carla says

      November 30, 2014 at 4:03 am

      How DELIGHTFUL is this pie?! I'm swooning over it. I really need to get my hands on some of this nocino- what a unique and special-sounding ingredient!!

      Reply
      • Alanna says

        December 03, 2014 at 7:45 am

        Yeah, it's pretty much the bomb! :)

        Reply
    2. The Blonde Chef says

      December 01, 2014 at 7:48 pm

      Wow you are just so incredibly talented! Every time I drop by your site I am just stunned by your gorgeous images! I wish I had a big slice of this pie in front of me, right now!

      Reply
      • Alanna says

        December 03, 2014 at 7:46 am

        Awww!! What a kind thing to say - thank you so much. :D

        Reply
    3. Ambee Jacoby says

      December 12, 2014 at 5:01 pm

      Looks really appetizing. If you need more information about Gluten-Free Diet and foods, I suggest to visit http://glutenfreefamily.net. They provide usefu and updatedl information about Gluten-Free diet. Try it. :)

      Reply
    4. Linda says

      January 11, 2015 at 3:02 am

      Thanks. Alanna, for the link to Salvation Sisters—much appreciated. Your post is mouthwateringly gorgeous as always.

      Reply
      • Alanna says

        January 13, 2015 at 8:22 am

        Heck yeah - thanks Linda!

        Reply
    5. Bee Gianni says

      November 26, 2015 at 1:42 pm

      I have Pinned several recipes, but for me, it's the Chocolate Chestnut Cake that I aim to make over the Holidays. Though it is a bit of a financial extravagance, I feel certain it will be well worth it. I can't wait to hear the reviews round my table after serving. Thank you.

      Reply
    6. Elspeth says

      October 22, 2018 at 2:33 am

      Hello, just reading this posting! Thank you, it's lovely and am curious to try it. Did you ever try the Nocino recipe? It's from David Lebovitz (your link) and it's a great recipe, I make it every year or two. It would be most interesting to make with brandy. This year was the best ever for some reason- it varies year to year, more bitter or less.

      Reply
      • Alanna says

        November 01, 2018 at 2:06 pm

        That's awesome! I never tried it, but my friend just gifted me a ton of homemade nocino and it's DELICIOUS!

        Reply
    7. Amelia says

      December 09, 2018 at 3:49 pm

      Did you ever try the nocino poached pears? After just seeing your mulled wine poached pears, I’m feeling inspired. My family celebrates pie day on December 22 this year. I’m scrolling for recipes. Thanks for being such an inspiration all these years!!!

      Reply
      • Alanna says

        December 09, 2018 at 10:05 pm

        Aw! Let me know if you make this one A! I didn't try nocino poached pears yet... next get together?!

        Reply
    8. Lena says

      November 21, 2020 at 2:14 pm

      Hi Alanna. I've been looking in my area for the walnut liquor, do you think the brand matters? I've only seen nocello and I'm not sure it's strictly made with walnuts. I'm having a hard time deciding which pie to make..this or the maple bourbon pecan. They both sound so good☺

      Reply
      • Alanna says

        November 22, 2020 at 5:19 pm

        Ooh I've never heard of nocello! Hm it's hard to advise without tasting them. I'd try to find one made with the most natural ingredients and minimal sweetness, but that info isn't always available for spirits. Let me know what you end up trying! The maple bourbon pecan is always a favorite, and whiskey is quite easy to come by of course. :)

        Reply
        • Lena says

          November 22, 2020 at 7:26 pm

          Thanks, I will be sure to let you know! Have a wonderful Thanksgiving!

          Reply
          • Alanna says

            November 27, 2020 at 8:41 pm

            Please do! :)

            Reply
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    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen.

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    the front cover of Alternative Baker, a cookbook by Alanna Taylor-Tobin, winner of the IACP Cookbook Awards

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Bojon appétit! 

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