Delicious Salted Caramel Walnut Pie
It is definitely autumn! Beautiful sceneries with multi coloured trees, chestnuts for the kids to collect and pumpkins on every doorstep and in each grocery store. I love this time of year (as long as it’s not raining all day). I get cravings for hot chocolate and lots of baked goods.
Last week I visited my dear friend Michaela and received a bag full of walnuts from the tree in her garden. So that meant I had to make something with them… And as I really love caramel and especially salted caramel I decided to make a salted caramel walnut pie.
The salty taste balances the sweetness of the caramel perfectly and is a divine combo in my book. Especially when you use some salt flakes on top to give a real tang. You do need to taste the salt but it should still be a sweet pie.
After I made this pie, which was an experiment, I first thought was that I stuffed up. The caramel was way to soft and runny and the leaves I made on top sank in at certain parts. To my surprise and joy it turned out to be a great tasting pie after it cooled! It was the exact right consistency and softness and the taste…. just try it yourself.
My initial idea was to make the pie with a normal sugar – cream caramel but when I was working on it decided to change it into a condensed milk caramel. That is usually a bit softer and less sticky.
Things you will need from your kitchen
- medium sized pan
- sieve (for the flour and sugar)
- rolling pin
- baking form (normal sized quiche form will do fine)
- rubber spatula or whisk
- nut cracker (if you use shelled nuts)
- kitchen machine or big bowl
- baking paper
- cling foil
- baking beans; used to dry bake so you can’t eat it again. I use lentils, rice or special baking beans are fine as well.
The first thing to do is to make a short crust dough. This is very easy to do with a kitchen machine or by hand (work quickly with cold hands and no longer than necessary).
Ingredients for the short crust dough
- 200 g flour, sieved (+ extra for dusting)
- 85 g powder sugar, sieved
- 100 g unsalted butter, cold, in pieces
- 1 egg yolk
- 1 tbsp cold water
- pinch of salt
Ingredients for the filling
- 200 g shelled walnuts
- 2 cans (395 g each) of sweetened condensed milk
- 100 g salted butter, in pieces
- salt flakes f.e. fleur de sel
- Put the flour, sugar, butter and salt in the kitchen machine and use the pulse button to blitz it until well combined. When doing it by hand; rub the butter trough the flour and sugar until combined.
- Mix the egg yolk and water in a cup and add to the dough. Mix again with the pulse button until a dough forms.
- If the dough is to wet (really sticky) add a bit of flour, if it’s to dry add a few drops of water.
- Take the dough out of the machine, form a ball, flatten it and wrap in cling foil. Pop it in the fridge for at least 30 minutes.
- Make the rest of the recipe during this time. And preheat the normal oven to 200 degrees, convection to 180 degrees
Preparation of the filling
- Stir (with a rubber spatula) the milk and butter in a pan on low heat until the butter has melted.
- Turn the heat to medium heat and boil, while you keep stirring, for 8 minutes or until the milk has thickened. Add the shelled and halved walnuts to the mixture at the last minute.
- Take off the heat and leave to cool. Return to making the dough.
- After the resting time; put the dough on a flat (cold) working surface which is dusted with flour. Use a rolling pin (or bottle) dusted with flour to roll out the dough so it fits in your baking form.
- Pop a piece of baking paper in the baking form (or butter it well and lightly dust with flour so the dough doesn’t stick) and gently lay the rolled out dough in the form. Either cut of the edges or push them a bit in and eat the bigger parts (as I did). I did keep a bit of dough to make
- Place a piece of baking paper over the dough so it’s completely covered. Add the baking beans and pop in the oven for 10 minutes.
- Remove the baking beans and baking paper and bake for another 5 minutes. Leave to cool. Turn down the oven to 180 degrees normal oven or 165 degrees for a convection oven.
- When all has cooled; pour the milk mixture into the pie crust and decorate with the leaves (not necessary). If the pie crust is already brown enough cover the top edge with some tin foil.
- Pop back in the oven for approximately 20 minutes. Watch out as it will be piping hot. Sprinkle some salt flakes on the top.
- Leave to cool.