Walnut Pie

Name: Walnut Pie
Prep time: 35 min
Cook time: 45 min
Total time: 1 h 20 min
Cuisine: Chinese
Ingredients: 135 g Unsalted butter (softened at room temperature); 75 g Powdered sugar; 1/2 tsp Salt; 45 g Egg; 225 g Cake flour; 45 g Heavy cream; 100 g Honey; 25 g Granulated sugar; 25 g Butter; 300 g Walnut kernels

A flaky pie crust encases a cooked walnut-and-syrup filling, baked until golden.

1h 20m

Easy

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Ingredients

Unsalted butter (softened at room temperature) 135 g

Powdered sugar 75 g

Salt 1/2 tsp

Egg 45 g

Cake flour 225 g

Heavy cream 45 g

Honey 100 g

Granulated sugar 25 g

Butter 25 g

Walnut kernels 300 g

Instructions

Make the pie crust

Place the unsalted butter, powdered sugar, and salt in a bowl and beat until the color turns slightly pale. Add the egg in two batches and mix until well combined.

Shape the pie crust

Add the sifted cake flour and fold it in using a cutting motion. Do not overmix to avoid gluten development. Let the dough rest for 30 minutes, then take a small piece and roll it into a long strip. Press it gently along the edge of the pie pan with your fingers. Place the remaining dough on the bottom of the pie pan and press it flat with the palms of your hands.

Make the filling

Combine the heavy cream, honey, granulated sugar, and butter in a saucepan and cook over low heat until the bubbles become smaller. When the temperature reaches about 115°C (240°F), add the walnut kernels and stir until evenly mixed. Pour the cooked filling into the shaped pie crust and spread it flat.

Baking

Transfer to the oven and bake at 175°C (350°F) for about 40 minutes, until the edges are golden brown. Remove and let cool completely before unmolding; the crust is still soft when hot and can easily crack if removed from the pan too soon.