For a walnut pie, it is a walnut pie.
I know, the word game cannot be translated in English. So let’s just say it’s a walnut pie, and one that rocks.
The recipe started with a family celebration, a basket of freshly picked walnuts between reddish-brown leaves and children who wanted to bake some cakes, and here it is… Timeless and gourmet, a happy mix of caramel and walnuts, with the tangy taste of apples…
For 1 pie
- 1 short pastry
- 300g (10 oz) of kernels
- 4 ou 5 apples (400g of flesh (14 oz))
- 200g (1 cup) of sugar
- 30ml (2 tbsp) of water
- 60g (1/4 cup) of salted butter
- 200ml (7/8 cup) of liquid cream
Bake the pastry blind for about 15 minutes, at 180°C (350°F)
In the meantime, prepare the salted butter caramel.
Cook the sugar and water without stirring on high heat, until the mixture turns golden brown. Reduce heat and add the butter while mixing. When the butter is melted, add the cream stirring constantly, until a smooth mixture. Remove from heat and let cool.
Coarsely chop the kernels.
Peel the apples and cut them into pieces.
Mix the walnuts, the apples and the salted butter caramel and pour on the pastry.
Return to oven and bake until the pastry is golden brown.
Serve lukewarm with heavy or whipped cream.
Plate: Venise @ Bernardaud