The last few days have been crazy. Back to school is so exhausting! Labeling every book, notebook, marker, pen, pencil…
Anyway, 3 out of 4 kids are at school right now and I can finally sit and write a little.
This walnut pie was a hit last weekend and marks the beginning of fall and school time here at home.
Pie crust175 g flour A pinch of salt 115 g butter or margarine at room temperature 1 tsp. icing sugar 1 egg beaten 2 tbsp. water or milk
Filling25 g butter or margarine 175 g. brown sugar 3 big eggs well beaten 200 ml. maple syrup 1 tsp. vanilla 1 pinch of salt 125 g. walnuts
To make the dough, sift flour and salt in a bowl. Add butter or margarine and work the mixture until finely crumbled. Add sugar, beaten eggs and enough milk to make the dough pliable. Knead gently, then wrap the pie crust in plastic wrap and place it in the fridge for at least 30 minutes.
Take your pie dough out of the refrigerator, and roll it out. Then, apply flour to the rolling pin, wrap the dough around it, and unroll onto the pie pan. Cover with parchment paper and place some dried chickpeas or beans on top. Bake in a preheated oven set to 390 ºF for 10 minutes, after that time, remove the paper and beans and keep baking for another 5 minutes. Take it out and reduce temperature to 370ºF.
To make the filling, mix together butter and sugar, then add eggs, maple syrup, vanilla and salt.
Place the walnuts on the pie shell and then gently pour the filling. Bake 35 to 40 minutes.
Serve with Crème fraîche or vanilla ice cream.