Walnut Cream Pie
|Butter||160 Gram, softened (1/2 Cup Plus 3 Tablespoons)|
|Sugar||150 Gram (3/4 Cup)|
|All purpose flour||300 Gram (2 Cup)|
|Butter||1 1⁄2 Tablespoon|
|Sugar||300 Gram (1 1/2 Cup)|
|Chopped walnuts||250 Gram (2 1/4 Cup, Coarsely Chopped)|
|Whipping cream||250 Milliliter (1 Cup)|
|Egg yolk||1 , beaten|
To make pastry, beat butter, sugar, salt and egg in a large bowl.
Sift in flour.
Knead ingredients to make a soft dough.
Press into a ball and wrap in foil or plastic wrap.
Refrigerate 30 minutes.
On a lightly floured surface, roll out two-thirds of dough to fit a 9-inch (23-cm) removable-bottomed flan tin, with 1-inch (2.5-cm) of dough overlapping around top of tin.
Place dough in tin without stretching.
Preheat oven to 400°F (205°C).
To make filling, melt butter in a small saucepan.
Cook, stirring constantly until mixture caramelizes to a light golden brown.
Add walnuts and cream.
Heat to just below boiling.
Spread cooled filling over pastry shell.
Roll out remaining dough into a circle to cover pie.
Place over walnut filling.
Brush overlapping sides with egg yolk and press onto pie top to seal.
Brush top of pie with egg yolk.
Pierce several times with a fork.
Bake 30 to 40 minutes or until pastry is a rich golden brown.
Cool slightly in tin then transfer to a rack to cool completely.