Black Walnut Pie #5, w/crust recipe
Source of Recipe
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Recipe Link: http://www.recipesource.com/desserts/walnut-pie1.html
Black Walnut Pie #5, w/crust recipe
crust:
3 c Flour
1 c Sugar
1 c Butter, cooled
1 pn Salt
1 lg Egg
for walnut filling:
3 cups heavy cream
2 cups granulated white sugar
1 pound chopped walnuts
1 lg beaten Egg yolk
crust:
In a large bowl, combine the sugar, butter, and salt.
Add flour 1 cup at a time and mix.
Add egg and mix well but do not overwork.
Divide the dough mixture into 2 portions - 2/3 and 1/3 parts
of the dough. Let the dough rest in a refrigerator for at least
2 hours, overnight if possible.
Butter a 10 inch pie pan/plate.
Roll out the larger (2/3) portion of dough until it is 13 inches
in diameter and place in pie pan.
Leave any excess dough hanging over the edge of the plate.
Place this dough in the refrigerator.
Roll out the smaller (1/3) portion of dough until it is 11 inches
in diameter. Refrigerate on waxed paper.
for walnut filling:
In a saucepan over medium heat, boil the cream and sugar until
it is reduced by 1/2. Add the walnuts and cook for 5 minutes.
Pour the cooked mixture into a bowl and refrigerate.
to assemble:
Heat oven to 375 degrees F.
Remove the chilled pie pan from the refrigerator and fill with
cooled walnut mixture.
Take the beaten yolk and brush the pie dough around the lip of
the plate. Cover the pie with the top dough. Press around the
edges, and remove any excess dough.
Mark/score the dough with a fork in a crisscross pattern and
bake for 30 minutes.
Let cool, then refrigerate until cold and serve with ice cream.
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