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Caramel-Walnut Pie
Recipe Summary
Yield: Makes 1 nine-inch pie
Ingredients
Ingredient Checklist
All-purpose flour, for work surface
1/2 recipe Pate Brisee
4 large eggs
2 tablespoons heavy cream
1 3/4 cups sugar
1 1/2 cups creme fraiche
3 cups walnut halves, lightly toasted and coarsely chopped
Cook's Notes
To garnish pie with caramel walnuts, make another batch of caramel sauce from the start of step three up to the addition of creme fraiche. Using a fork, dip walnuts in the warm sauce, and immediately place the walnuts on top of the pie, decorating as desired.
Gallery
Caramel-Walnut Pie
Recipe Summary
Yield: Makes 1 nine-inch pie
Gallery
Caramel-Walnut Pie
Caramel-Walnut Pie
Caramel-Walnut Pie
Recipe Summary
Yield: Makes 1 nine-inch pie
Recipe Summary
Yield: Makes 1 nine-inch pie
Yield: Makes 1 nine-inch pie
Makes 1 nine-inch pie
Ingredients
Ingredients
- All-purpose flour, for work surface
- 1/2 recipe Pate Brisee
- 4 large eggs
- 2 tablespoons heavy cream
- 1 3/4 cups sugar
- 1 1/2 cups creme fraiche
- 3 cups walnut halves, lightly toasted and coarsely chopped
Directions
Preheat oven to 400 degrees. On a lightly floured surface, roll out dough to a 13-inch round, about 1/8 inch thick. Brush off excess flour; fit dough into a 9-inch pie plate. Trim to a 1/2-inch overhang. Tuck dough under, forming a rim; crimp as desired. Chill 30 minutes.
In a small bowl, whisk 1 egg and cream; set aside. Prick dough all over with a fork. Line with parchment; fill with pie weights or dried beans. Bake until edges begin to turn golden, about 10 minutes. Remove parchment and weights. Brush shell with egg wash, leaving rim uncoated. Continue baking until center is golden, 5 minutes more. Let cool on a wire rack.
Reduce oven heat to 350 degrees. Meanwhile, bring sugar and 1/2 cup water to a boil in a medium saucepan, stirring until sugar dissolves. Then without stirring, cook until caramel is light amber, about 7 minutes, washing down sides of pan with a wet pastry brush to prevent crystals from forming. Remove from heat; stir in creme fraiche (it will spatter). Let cool 5 to 10 minutes. If it starts to harden, place briefly over low heat, stirring constantly.
In a small bowl, whisk remaining 3 eggs; slowly whisk in 1 cup caramel. Whisk mixture back into remaining caramel in saucepan. Stir in nuts.
Pour filling into pie shell; bake until slightly puffy and set, about 30 to 40 minutes. Let cool on a wire rack.
Cook's Notes
To garnish pie with caramel walnuts, make another batch of caramel sauce from the start of step three up to the addition of creme fraiche. Using a fork, dip walnuts in the warm sauce, and immediately place the walnuts on top of the pie, decorating as desired.
Cook’s Notes
To garnish pie with caramel walnuts, make another batch of caramel sauce from the start of step three up to the addition of creme fraiche. Using a fork, dip walnuts in the warm sauce, and immediately place the walnuts on top of the pie, decorating as desired.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Caramel-Walnut Pie
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
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All Reviews for Caramel-Walnut Pie
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
