Monday, 6 August 2012

Walnut Pie with Butter Almond Crust

Being a blogger about baking recipe, one need to keep experimenting and play with flavors, however some recipes need just to make perfect as being followed tradtionally, their taste and beauty is their standard of perfection in itself. This walnut pie has all the bounties it offers with a difference of a butter almond crust , as i like double crucnh and extra buttery! try out...


For Butter Almond Pie-Crust:

2 1/2 cups all-purpose flour

1/2 cup finely ground blanched almonds or almond flour

1 heaping teaspoon brown sugar

1 cup very-cold, cut into 1/2 inch cubes

1 teaspoon salt

1 teaspoon sugar

Ice Water

For Filling:

2 cups roughly chopped walnuts

2 eggs, beaten

1/2 teaspoon vanilla extract

3 Tbsp melted butter

3 Tbsp all purpose flour

1/4 teaspoon salt

1/8 teaspoon ground cinnamon


Preheat oven to 375°F.

Combine flour, salt, and sugar in a food processor; pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 Tbsp at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water and pulse again. Note that too much water will make the crust tough.

Remove dough from machine and place in a mound on a clean surface. Gently shape the dough mixture into two disks. Work the dough just enough to form the disks, do not over-knead. You should be able to see little bits of butter in the dough. Wrap each disk in plastic wrap and refrigerate at least 1 hour, and up to 2 days.  Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes. Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.

Add filling to the pie.Roll out second disk of dough, as before. Gently place onto the top of the filling in the pie. Pinch top and bottom of dough rounds firmly together. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together. Flute edges using thumb and forefinger or press with a fork. Score the top of the pie with four 2-inch long cuts, so that steam from the cooking pie can escape.

In a bowl, mix together the beaten eggs, vanilla extract, melted butter. Sprinkle with flour, salt, cinnamon. Whisk until smooth.

Spread the chopped walnuts over the bottom of a prepared pie shell. Pour the egg mixture over the walnuts. Place in the preheated oven on the middle rack. Place a cookie sheet on the rack underneath to catch any drippings from the pie crust.

Bake at 375°F for 40-45 minutes. After about 20 minutes (about halfway through the baking), you may want to tent the pie crust edges with foil, or use a pie protector, so that the edges don't get burnt.

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