Has any one ever tried this Engadine walnut pie?If not here is a very rich sweet pie receipe .For those who like sweet pie .....this is the ideal Pi. It takes about an hour to prepare excluding baking time.
Step 1: Ingredients
For the short crust pastry
275 gr all purpose flour
1 level tea spoon baking powder
100 gr sugar
Pinch of salt
150 gr soft butter
3 drops vanilla essence in 1 tble spoon sugar
For the filling
250 gr walnut kernels
225 gr sugar
200 ml whipping cream
3-4 tea sp honey
white of 1 medium egg
For the coating
yolk of 1 medium egg
2 tea spoon water
Step 2: Short Crust Pastry Dough
To make the dough sift the flour and baking powder to a mixing bowl,and add other ingredients.Stir with a hand mixer with kneading hook.First briefly with the lowest setting and then at the highest setting until the dough is formed.Then roll it into a ball using your hands.Wrap the dough in clingfilm and refrigerate until it is needed.
Step 3: Chop Walnuts
Now to make this rich filling chop the walnuts and set aside.
Step 4: Beat Cream
Beat the whipp cream and set a side.
Step 5: Caramelise
Dissolve the sugar in a pan on medium heat and caramelise (Start stiring with a wooden or metal spoon ONCE the sugar has begun to melt)Continue stiring until the sugar turnes in to light brown in color.
Stir in the walnut and cream and bring to the boil.Add the honey and let the mixture cool.
Step 7: Prepare the Tray
Meanwhile heat the oven at the top and bottom for about 180°C /350°F.Grease the base of the 26 inches baking tray,
Step 8: Line the Base
Now the dough has harden a bit in the refrigerater.Take out and divide it into two.Roll out half of the dough and line the base of the baking tray.
Step 9: Add Egg White
Once the walnut filling is cool,add the egg white and mix it around.(Do not heat)Spread the filling evenly on the pastry base.
Now roll out the other half of the dough on a clingfilm .Use the base of the baking tray as a template and cut out a pastry lid.Transfer the pastry lid using the clingfilm to cover the filling.Then peel off the clingfilm.Press the lid lightly around the scalloped edges and take of the excess. away.Prick the pastry lid here and there with a fork.Mix the water and egg yolk and apply on top.
.Bake for about 45 minutes.
Step 11: TA DA!
Ha! its not the end of baking.. :( STOP! YOU CAN NOT EAT ON THE SAME DAY YOU BAKE :(
Loosen the pie from the tray and put it on a rack to cool. LET THE PIE STAND FOR ATLEAST ONE DAY
Dust icing sugar on top.I didn't as it is already too sweet .So I highlighted with wipped cream as it is yummy with the cream