Dutch Walnut Pie

Dutch Walnut Pie


Shopping List:

250 gr plain flour plus extra for working with

250 gr very soft white sugar
150 gr butter, diced
1 egg, free range please
2 punnets of walnuts ( 110 gr each) ( If you can, get your hands on French Walnuts!
250 ml double cream
2 tablespoons full fat milk

Pie shape tin 23 cm in the round fluted


* Sieve the flour and half of the soft white sugar with a pinch of salt together over a bowl. Mix it with the butter and the egg to form a soft dough. Make it into a ball and put it in your fridge for up to 30 minutes in clingfilm.

* Preheat your oven to 175C. , after you have put 12 walnuts seperate and chopped the rest coarsely.
If you have a pan with a thick bottom, melt the rest of the sugar as best you can, on a very low heat,  then you first pour the cream in and then the chopped walnuts. Bring this to the boil and let it simmer for about 1 minute. Take the pan off the heat and put aside.

* Roll 2/3 of the dough between two sheets of baking paper ( powder it with some flour first) to a size 25 cm. Put this in your fluted tin and shape it into shape. If the dough breaks just shape it back up nicely. Pour the nut mixture into it. Roll out the rest of the dough to a shape of 23cm and put this on top of the nut mixture. Roll your rolling pin over the tin and use these bits of dough to shape into little leaf decorations if you want.

* Put the pie on a tray as it may leak a bit.

* Brush your pie with the milk and put it in your prepheated oven in the middle of the oven for about 30 minutes.  Take it out and divide the 12 walnuts over the pie and give it 10 minutes more in the oven. Serve warm if you can with cinnamon ice cream.


* This pie was baked in a Dutch Kitchen.



                                                             "Enjoy"