Walnut pie

Serves 12

Preparation 30 mins

Cooking time 40 mins

Ingredients

Sweet Pie Base
2 ½ cups flour
Pinch of salt
½ cup sugar
175g butter
3 egg yolks

Pie Filling
1 ½ cups caster sugar
½ cup water
600ml sour cream
2 tsp vanilla
2 eggs
2 egg yolks
250g melted butter
3 ½ cups roughly chopped walnuts

Method

Sweet Pie Base
Combine salt, flour, and sugar in a bowl. Rub in the butter with your hands, until you get a fine, sandy texture. Add egg yolks, working them into your dough to form a ball. Cover with cling wrap and let rest for 30 minutes in the fridge. Roll out on a dusted flour surface and place into a lined pie tin. Blind bake (pre-bake) for 10 minutes at 180°C.

Pie Filling
In a saucepan, caramelise sugar and water by combining and dissolving over a medium heat, moving saucepan regularly until the mixture starts to catch the bottom and brown. Take off the heat and whisk in sour cream. Let cool. In a bowl, whisk together vanilla, eggs, and egg yolks. Once combined, whisk the egg mixture and melted butter into the cooled caramel mixture. Fold in the walnuts, saving a few for finishing the top. Pour the mixture into your sweet pastry base. Bake for 40 minutes at 180°C. Let cool, and serve with ice cream or whipped cream.

Recipe kindly supplied by

Victor Daniel
Chef
Maggies AKA Morning Magpie
46 Stuart Street, Dunedin
morningmagpie.co.nz