Description
Delicious walnut pie with salted caramel. The perfect dessert for your Thanksgiving dinner with family and friends
Ingredients
Scale
For the base
- 7 oz. (200g) all-purpose flour
- 1/2 tsp. salt
- 1/2 cup (120g) very cold butter
- 2–3 tbsp. ice water
For the salted caramel sauce
- 1 cup (200g) sugar
- 1/2 cup (120ml) water, divided
- 1/2 cup (120ml) heavy cream
- 1/3 cup (80g) butter
- flaky sea salt to your liking
For the filling
- 7 oz. (200g) walnuts, chopped
- 2 medium eggs
- 2 medium egg yolks
- 1/4 cup (60ml) maple syrup
- 2 tbsp. all-purpose flour
Instructions
- Add the water and an ice cube to a small glass so it can cool down. Set aside. Add the flour, cold butter in small pieces, and salt to a large bowl and mix. Cut the butter with a pastry blender into pea-size pieces. Add 1-2 tbsp. of the ice water and rub everything between your fingers until the dough starts coming together. Add some more water if necessary. You should work quick, so the dough does not get too warm. Wrap in plastic wrap and place in the fridge for about 40 minutes.
- While the dough is cooling toast the walnuts. Preheat the oven to 350°F (175°C). Place the walnuts on a baking sheet lined with baking parchment and toast for about 10-12 minutes until fragrant but not burned. Take out off the oven, remove from the baking sheet and let cool down. Chop coarsely and set aside.
- Lightly grease a 9 inches (23cm) pie dish and set aside. Roll out the dough on a floured surface slightly larger than the pie dish. Transfer, press to the bottom and sides and cut off excess dough on the edges. Use leftover dough to make some decorations if you like. Place in the fridge until needed.
- For the salted caramel add the sugar and 1/4 cup (60ml) of the water to a saucepan and heat up. Bring to a boil without stirring the sugar-water mixture. Cook until the sugar starts to get some color and turns golden. Takes about 5-8 minutes. Reduce the heat and add the butter, stir until melted completely. Be careful, the caramel tends to bubble up a lot. Add the heavy cream and stir as well (be careful here as well). Add the remaining 1/4 cup (60ml) of water and mix in. Bring to a boil once more and stir until smooth, then remove from the heat, add the sea salt and let cool down for 15-20 minutes.
- Preheat the oven to 350°F (175°C). Add the eggs and egg yolks to a large bowl and whisk until foamy. Add the maple syrup and mix in. Add the caramel sauce and mix in. Add the flour and mix until well combined. Fold in the chopped walnuts and transfer to the prepared pie crust. If you made some decorations, place them on top and bake for 30-35 minutes. The filling should be set and the edges golden brown. Take out of the oven and let cool down completely. Serve with maple whipped cream or ice cream.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 10