Classic Walnut Pie: Crispy and Nutty Delight
Your Ultimate Homemade Walnut Pie Recipe
Indulge in the sweet, nutty aroma and rich flavor of homemade walnut pie! It’s a perfect stress-reliever and a wonderful homemade gift for any occasion.
Pie Crust (Pate Brisée)
- 180g All-purpose flour (sifted twice)
- 100g Cold unsalted butter, cubed
- 40g Granulated sugar
- 1 Large egg yolk
- 2 Tbsp Ice water
Walnut Filling
- 2 Large eggs
- 40g Dark brown sugar (for rich flavor)
- 100g Corn syrup or liquid glucose (for shine and smoothness)
- 1 tsp Cinnamon powder (adjust to taste)
- 20g Unsalted butter, melted
- Generous amount of whole walnuts (or roughly chopped, to your preference)
- 2 Large eggs
- 40g Dark brown sugar (for rich flavor)
- 100g Corn syrup or liquid glucose (for shine and smoothness)
- 1 tsp Cinnamon powder (adjust to taste)
- 20g Unsalted butter, melted
- Generous amount of whole walnuts (or roughly chopped, to your preference)
Cooking Instructions
Step 1
Let’s start with the pie crust. In a bowl, combine the sifted all-purpose flour (180g) and the cold, cubed unsalted butter (100g). Using the side of a spatula or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs, like small peas.
Step 2
Add the granulated sugar (40g), the egg yolk, and the ice water (2 Tbsp). Mix gently with the spatula, just until the dough comes together into a cohesive ball. Be careful not to overwork the dough, as this can make the crust tough.
Step 3
Gently fold the dough over itself 2-3 times on a lightly floured surface, then shape it into a flat disc. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes to chill and relax the gluten. This makes it easier to roll out.
Step 4
Now, let’s prepare the delicious walnut filling! Gather your ingredients: 2 eggs, dark brown sugar (40g), corn syrup (100g), cinnamon powder (1 tsp), melted butter (20g), and plenty of walnuts.
Step 5
In a bowl, combine the dark brown sugar (40g), corn syrup (100g), cinnamon powder (1 tsp), and melted butter (20g). Gently heat this mixture over a double boiler (bain-marie) until the sugar and butter are fully dissolved. Once combined, remove from heat and let it cool slightly.
Step 6
Once the sugar mixture has cooled down (it should not be hot), whisk in the 2 beaten eggs until thoroughly combined. Adding eggs to a hot mixture will cause them to scramble, so ensure it’s cooled first. If you are using chopped walnuts, you can mix them into the filling at this stage for even distribution.
Step 7
Take the chilled pie dough out of the refrigerator and let it sit at room temperature for a few minutes to soften slightly. On a lightly floured surface, roll the dough out thinly into a circle large enough to fit your tart pan. Carefully transfer the rolled dough into the tart pan, pressing it gently into the bottom and up the sides. Trim any excess dough from the edges.
Step 8
To prevent the crust from puffing up during baking, prick the bottom of the pie shell all over with a fork. This allows steam to escape and helps create a crispier base.
Step 9
You have two options for the walnuts: you can either sprinkle coarsely chopped walnuts generously over the bottom of the crust, or arrange whole, attractive walnuts on top as I’ve done for a beautiful presentation. Choose whichever you prefer!
Step 10
Arrange your prepared walnuts on the pie crust. Then, carefully pour the prepared sweet filling over the walnuts, ensuring some of the nuts are visible for a nice visual appeal.
Step 11
I might have added a bit too much filling in my pie, as the walnuts are mostly submerged! For a more visually appealing pie, try to adjust the filling amount so the walnuts peek through more.
Step 12
Bake in a preheated oven at 180°C (350°F) for approximately 40 minutes, or until the filling is set and the crust is golden brown. Baking time may vary depending on your oven. Once baked, let the walnut pie cool completely before slicing and enjoying!
