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Ingredients
Rich, sweet shortcrust pastry
300g plain flour
1 pinch salt
125g sugar
175g butter
1 egg

Filling
250g sugar
3 tablespoons water
300g walnuts
200ml double cream
3 tablespoons forest honey

Method
Pastry
Mix together plain flour, salt and sugar in a bowl.
Add the butter ( in pieces, cold ) , rub in with the fingertips until the mixture resembles fine breadcrumbs
Add the egg. Gather together to a soft dough, without kneading. Cover and chill for approx. 30 minutes.

Lid: on a floured board, roll out 1/3 of the pastry approx. 4mm thick to fit the tin, lay on a sheet of baking parchment, cover and chill for approx. 15 minutes.

Line tin: on a floured board, roll out half of eth remaining pastry approx. 4mm thick and lay it over base of prepared tin. Shape remaining pastry into a roll and lay it around the edge to make a rim approx. 4cm deep.
Prick base all over with a fork and chill.
Bring sugar and water to the boil in a wide pan without stirring. Reduce heat and simmer, shaking pan occasionally, until a golden brown caramel forms. Remove from heat and cool slightly.
Stir in the coarsely chopped walnuts.
Add the double cream and simmer over a low heat, stirring, until the caramel combines with the cream.
Simmer for approx. 10 minutes to reduce
Stir in the forest honey and cool. Spread filling over the base.

Decorate: fold protruding rim over filling, brush with water. Lay lid on top, press edges together with fork and prick.

Bake: approx. 40 minutes towards the bottom of the oven preheated to 200’C. Remove, cool slightly and release sides of tin. Slide pie onto wire rack and leave to cool.

Keeping time: when foil-wrapped, will keep in refrigerator for approx. 2 weeks. The pie is easier to cut on the day after baking.


Per slice (1/2): 34g fat, 7g protein, 57g carbohydrate, 2375kJ (568kcal)

Recipe created by Betty Bossi.

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