1590. Walnut Pie

If you like pecan pie, this is a must for you. In our part of the world, walnuts are much more native and affordable/accessible than pecans. As such, pecans tend to be given the gourmet treatment, and walnuts are viewed as a second option. I resent that and view walnuts as a beloved nut worthy to be used in dishes for kings. 

Regardless, this walnut pie is something I would make, even if I had pecans. I love pecans too, but my love for them does not nullify walnuts in my books.

Ingredients:

For the crust:

1 1/4 cup flour

1/2 tsp salt

1/2 cup butter, cold

1/4 cup ice cold water

For the filling:

4 large eggs

1 cup sugar

1 cup corn syrup

1 tsp vanilla 

1/2 tsp salt

1 1/4 cups walnuts, toasted and chopped

Whipped Cream, for serving

Method:

To make the crust, blitz the flour and salt in the food processor to distribute. Add the cubed cold butter and blitz until small pieces of butter are distributed throughout. As the machine is running drizzle in the cold water. Stop the machine when you see the dough start to come together. Do not over process. Refrigerate in cling film until needed.

Preheat oven to 325F. On a lightly floured surface, roll pie crust into an 11-inch round, about 1/8 inch thick. Fit into a 9-inch pie dish. Trim edges, leaving a 1-inch overhang. Tuck overhang under dough so edges are flush with rim, and crimp edges. Lightly pierce bottom of dough with a fork. Freeze until firm, about 15 minutes.

Stir eggs, sugar, corn syrup, vanilla, and salt in a medium bowl until well combined. Stir in walnuts, and spread mixture evenly over dough in dish.

Bake, rotating halfway through, until filling is just set in the center and crust is golden brown, about 1 hour and 10 minutes. Let cool completely in pie dish on a wire rack. Serve with whipped cream.

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