Sometimes you don’t know that just flipping pages of your mom’s old recipe diary will find you a great recipe. This is such a recipe, discovered way back and since then i have’nt tried out any other recipe of Walnut pie though i have’nt come across many. A close to perfection walnut pie and a definite crowd pleaser. With rich and crisp crust, jelly like filling and crunchiness of nuts, you could’nt find better indulgence and leave the guests wondering, “What’s the filling made of?”.
Lot of my friends have asked for this recipe but till now i was too lazy to type (or write), so this post goes to all of you. The recipe and process is a bit lengthy so I will jump right down to the business.
Butter 3/4 cup
Flour 3 cups
Grinded Sugar 4 tbsp
Egg yolk 1 (or half egg)
Baking powder 1/2 tsp
Milk as required
Butter 1/4 cup
Flour 1 tsp
Walnuts (roughly chopped) 1 cup
Sugar 1 cup
Vanilla essence 1 tsp
- Sift flour and baking powder.
- Add butter, sugar and egg yolk.
- Rub in with finger tips lightly so the mixture resembles fine crumbs.
- Add in enough milk to form a smooth soft dough. Dont worry too much about getting it smooth.
- Don’t knead, just combine to form a ball.
- Wrap in cling plastic and refrigerate for 10 minutes.
- Take out, roll it into 12 inches diameter round to fit 10.5 inches pie pan.
- Put in pan, prick with fork, make the edges neat and bake in pre-heated oven for 15 minutes.
- Melt 1 tsp sugar in a pan on low flame without stirring until melted and caramelized.
- When it is golden in colour, remove from heat and add 1/2 cup water.
- When it becomes thin, add remaining sugar and return to heat.
- Cook till it forms a syrup.
- Add butter.
- Cool and then add flour, egg and essence beating well.
- Add walnuts.
- Pour on prepared and half-baked crust making sure walnuts are distributed evenly.
- Bake for 25-35 minutes until filling is set and crust is golden brown at gas mark 4.