Nutty and Delicious Walnut Pie
An Abundant Walnut Pie for Brain Health
In celebration of Children’s Day, we’ve crafted a special walnut pie packed with walnuts, known for their brain-boosting benefits! This recipe is generous enough to make one 3-go size tart and one 2-go size tart simultaneously. Enjoy the delightful harmony of a crisp pie crust and a sweet, nutty walnut filling!
Pie Crust- Whole wheat cookie mix 260g (check package for exact amount)
- 120g Butter, melted
- 1 Egg
Filling- Hotteok (Korean pancake) mix 70g (includes sugar, cinnamon, nuts)
- 3 Eggs
- 30g Honey
- 40g Butter, melted
- 1g Vanilla extract (or 1/4 tsp)
- 140g Walnuts (or a mix of your favorite nuts)
- Hotteok (Korean pancake) mix 70g (includes sugar, cinnamon, nuts)
- 3 Eggs
- 30g Honey
- 40g Butter, melted
- 1g Vanilla extract (or 1/4 tsp)
- 140g Walnuts (or a mix of your favorite nuts)
Cooking Instructions
Step 1
First, let’s make the pie crust dough. You can use half of a whole wheat cookie mix (260g) or, if using whole wheat flour, combine 260g of flour with 120g of melted butter (about 1.5 sticks) and 1 egg. Mix everything into a dough, wrap it in plastic wrap, and let it rest in the refrigerator for about 1 hour. This chilling period makes the dough much easier to handle.
Step 2
While the dough is chilling, prepare the walnuts for the filling. Measure out 140g of walnuts; feel free to add other nuts like Brazil nuts if you like. Lightly toast them in a pan to enhance their nutty aroma, then spread them on a baking sheet and bake in the oven for an additional 5 minutes. This extra toasting step deepens their flavor and makes them wonderfully crisp.
Step 3
Now it’s time to mix the filling ingredients. If you’re using the Hotteok mix (70g), it conveniently comes with pre-mixed sugar, cinnamon, and nuts, simplifying the process. Gently warm 40g of melted butter over a double boiler (bain-marie) and mix it thoroughly with the Hotteok mix. Then, whisk in 3 eggs until smooth, and finally, stir in the prepared toasted walnuts until everything is well combined.
Step 4
Take the rested pie crust dough and carefully press it into your tart pan(s), ensuring it covers the bottom and sides evenly. Pre-heat your oven to 170-180°C (340-350°F). Blind bake the crust for about 10 minutes with pie weights or dried beans to prevent it from puffing up. Once the crust is partially baked, carefully pour in the prepared walnut filling.
Step 5
Gently pour the filling over the partially baked crust, ensuring it’s spread evenly. Be careful not to overfill the tart shell. After pouring the filling, return the tart to the oven and bake for an additional 20 minutes at 170-180°C (340-350°F). Bake until the filling is set and the top is golden brown.
Step 6
Before blind baking the crust, don’t forget to brush the inside of the tart pan with melted butter! This crucial step helps ensure your pie slides out cleanly once it’s baked. (A little regret that I didn’t butter it completely in the photo! Such are the solo cooking woes. ㅠㅡㅠ) Now, pop it into the oven preheated to 170-180°C (340-350°F) for 20 minutes, and may it bake into deliciousness! Please be delicious!
