Most of the time, walnuts are often eaten on their own as a snack. Touted as the king of nuts, walnuts are not only a healthy brain food but also could help to prevent heart disease and cancer. This Easy Walnut Pie is chock-full of roasted walnuts and a warm molass-y filling.
The pie crust is an easy homemade short crust pastry dough made by combining cold butter with flour and egg yolk. Some recipes would suggest using ready-made short crust pastry dough too so it’s your call.
180 g cake flour (all-purpose flour is okay too)
100 g unsalted butter – cut into cubes
1/ tsp salt
1 egg yolk
2 tbsp cold water
100 g walnut
150 ml dark corn syrup
30 g unsalted butter – melted
40 g brown sugar
1 tsp cinnamon powder
1/8 tsp salt
Sift the flour and salt together in a large bowl.
Add in cold cubed butter and use a pastry cutter or knife to cut them into the flour.
They should resemble coarse crumbs.
Use a spatula and fold in egg yolk and 2 tbsp cold water.
Gently knead to form a round dough. Do not over mix.
Place in a clear plastic bag or onto a cling wrap and flatten into a round disc.
Refrigerate for at least 30 mins.
Prepare the filling by whisking 2 eggs in a medium bowl.
Add in brown sugar, salt, dark corn syrup, melted butter and cinnamon powder. Mix well.
Roughly chop the walnuts into small pieces and set aside.
Preheat oven to 340°C/170°C.
Place the chilled dough onto a large sheet of non-stick baking paper lightly dusted with some flour.
Sprinkle some flour onto a rolling pin and the surface of the dough.
Roll the dough into a large disc about 2mm thick.
Gently lift the dough with the rolling pin and place it onto an 8-inch round pie pan.
I’m using one with removable base.
Press and shape the dough to the pan.
Remove excess dough around the edges.
Distribute chopped walnuts evenly all over the pan and pour in the filling.
Bake in preheated oven for 30 mins or until a skewer inserted in the middle comes out clean.
Allow to cool on a cooling rack for 20 mins before removing the pie.