Walnut pie is a close to perfection delicacy 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?”. So for today, we will make an easy walnut pie recipe from scratch.
Sometimes you don’t know that just flipping pages of your mom’s old recipe diary will find you a great recipe. I have discovered my own walnut pie recipe way back. And since then, I have not tried out any other recipe of Walnut pie though I have not come across many.
Lot of my friends have asked for this recipe. But until now, I was too lazy to type (or write. And 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.
Can you use walnuts instead of pecans?
Yes definitely, I always use walnuts because here in Pakistan and the Middle East, walnuts are relatively inexpensive. Their nutrient profile is also similar though taste can be distinguishable.
How do you make a walnut pie from scratch?
It is how you would make any other pie from scratch. Tart is basically an open pie so this is more a tart than pie. We make the short crust pastry pie base, half bake it, make the filling and bake it completely.
How do you know when walnut pie is done?
You know when the walnut tart is done when the crust is golden brown on edges and the filling is set and not jiggly.
Can you freeze walnut pie?
Yes you can though I don’t prefer. You can fully bake the pie/tart and let it cool completely. Freeze for a couple of hours until firm and then Wrap it in cling film carefully and then put in a plastic or zip lock bag and you can freeze for at least 1 month. To serve, take it out, unwrap and let it thaw in the fridge overnight and let it come to room temperature.
Easy Walnut Pie Recipe From Scratch
A decadent walnut tart from my mom's recipe book - serve warm with ice cream or good on its own!
Ingredients
Crust
- 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
Filling
- Butter 1/4 cup
- Flour 1 tsp
- Walnuts (roughly chopped) 1 cup
- Walnuts (roughly chopped) 1 cup
- Egg 1
- Egg 1
- Sugar 1 cup
- Sugar 1 cup
- Vanilla essence 1 tsp
Instructions
Crust
- Sift flour and baking powder.
- Add butter, sugar, and egg yolk.
- Rub in with fingertips lightly so the mixture resembles fine crumbs.
- Add in enough milk to form a smooth soft dough. Don't knead too smooth, just make a rough ball.
- Wrap in cling plastic and refrigerate for 10 minutes.
- Take out, roll it into 12 inches diameter round to fit 10 inches pie pan.
- Put in pan, prick with a fork, make the edges neat, or decorate with leftover dough
- Freeze till you prepare to fill
Filling
- Melt 1 tsp sugar in a clean pan on low flame without stirring until melted and caramelized.
- When it is golden in color, remove it 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 frozen base
- Bake for 25 minutes until filling is set and crust is golden brown at 350 F.
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sounds delicious….yummmm….
would definitely give it a try.
keep posting good stuff, u baking guru! 😀