Classic Walnut Pie
Nutrient-Rich and Delicious Walnut Pie!
Hello everyone! Today, I’ve made a wonderfully nutritious walnut pie for you all. Walnut pie offers a delightful contrast of textures: the crisp tenderness of the tart crust, the soft, luscious filling, and the satisfying crunch of the walnuts. This recipe is designed with a reduced sweetness, making it perfect for enjoying multiple slices. It pairs beautifully with a cup of black tea or any beverage of your choice. How about enjoying a slice of homemade walnut pie today?
Tart Crust- 200g All-purpose flour
- 80g Butter, softened
- 45g Sugar
- 2g Salt
- 50g Egg (about 1 large egg)
Walnut Filling- 150g Walnuts
- 40g Melted butter
- 4 Eggs
- 50g Granulated sugar
- 50g Brown sugar
- 5g Ground cinnamon
- 150g Walnuts
- 40g Melted butter
- 4 Eggs
- 50g Granulated sugar
- 50g Brown sugar
- 5g Ground cinnamon
Cooking Instructions
Step 1
[Tart Crust] Let’s start by making the tart crust. In a bowl, cream the softened butter with a whisk until it reaches a mayonnaise-like consistency. Add the sugar and salt, mix well, then incorporate the egg gradually using the whisk. Sift in the all-purpose flour and, using a rubber spatula, cut through the dough in an ’11’ pattern, mixing until it just comes together into a cohesive mass. Be careful not to overmix. 
Step 2
Once the tart dough forms a single ball, flatten it slightly, wrap it tightly in plastic wrap or parchment paper, and refrigerate for 30 minutes to 1 hour to rest (it should be firm).
Step 3
[Walnut Filling] To enhance the flavor and remove any unwanted nuances, lightly toast the walnuts. Bake them at 160°C (320°F) for about 5 minutes. Then, in a separate bowl, combine all the filling ingredients *except* the walnuts. Whisk them together gently until just combined, avoiding excessive aeration. Tip: Placing parchment paper on your mixing bowl can help minimize foam. 
Step 4
Take the chilled tart dough and form it into a ball. Using a rolling pin, roll out the dough slightly larger than your pie pan, rotating the dough 90 degrees as you roll to ensure an even shape. Carefully drape the rolled dough over the pie pan, pressing it gently into the corners and against the sides. To trim the excess dough to fit the pan perfectly, place the rolling pin over the rim of the pan and roll it across. Finally, prick the bottom of the crust all over with a fork to prevent puffing during baking.
Step 5
Arrange the toasted walnuts evenly in the prepared tart shell. Pour the prepared walnut filling over the walnuts. Preheat your oven to 170°C (340°F). Bake for approximately 30-35 minutes, or until the filling is set and the crust is golden brown.
Step 6
If you’re making mini walnut pies in muffin tins: cut out rounds of the tart dough that are slightly larger than the muffin cups, press them into the muffin tins, prick the bottoms with a fork, fill with toasted walnuts, and then pour in the filling. (Bake in a preheated oven at 170°C for about 30-35 minutes). You’ve done a great job! Enjoy your delicious homemade walnut pies!
