Pies: Walnut 01 by Recipe Cottage

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	Walnut 01

		Walnut Pie 6 oz plain white flour 4 oz unsalted butter 1 tsp lemon juice 2 oz icing sugar 1 egg 1 tbsp cold water1 tbsp lemon juice 4 oz ground almonds 4 oz castor sugar 2 eggs 4 oz walnuts, roughly chopped 1 tbsp lemon juice 1 tbsp honey Rub the butter into the flour until you have a sandy texture, sift in the sugar, beat egg, water and lemon juice together, make a well in the pastry mix and add this, forming deftly into a dough. Leave to rest for half an hour. Roll out two thirds of the pastry and line a flan ring or pie dish, retaining the other third for a lid. Seperate the eggs, cream the yolks with the sugar and honey until white and fluffy. Stir in the ground almonds and lemon juice, add the chopped walnuts. Stiffly beat the whites and fold into the nutty mixture. Fill the flan or pie shell, wet the edges and fit the lid, seal and fork round the edges. Bake in the centre of a pre-heated oven at gas mark 6, 400 degrees farenheit for 40 minutes. Cool, dredge with icing sugar before serving with plenty of unsweetened whipped cream. Note: The pie is extra rich when the filling is made with 4oz dark brown sugar in place of the castor sugar.