Easter dawns and this year I thought I would try a pie for dessert, I am a little bit over chocolate yes I know shock horror isn't that what Easter is about well a large part of it. However I always say life would be very boring if we always stuck to what we are supposed to do.That and I have been trying to overcome my general laziness when it comes to making pies, because I do so love them but they always feel like such hard work! I did decide to reduce the amount of nuts the original recipe asks for.
This recipe was based of a Walnut Pie recipe which you can find on the SBS website.
The sweet pastry made rather a large amount so I used half and put the other half in the freezer for another day.
Makes two 23 cm pies
For the sweet pastry
250gm caster sugar
60gm almond meal
For the filling
50gm brown sugar
180ml light corn syrup or maple syrup
30gm melted butter
Zest of 1 orange
Zest of 1 lemon
100g walnuts chopped in half
100g almonds chopped in half
50g unsalted peanuts chopped in half
1tsp vanilla essence
To prepare the pastry
Rub butter into the flour, almond meal and sugar.
Add eggs and knead to a smooth dough.
Roll out to about 2.5 mm in thickness and line two 23 cm pie dishes.
Bake blind at 200 degrees for about 30 minutes.
To prepare the filling
Whisk together eggs, butter, sugar, syrup,essence and zest.
Lightly toast the nuts and scatter over the base of the blind-baked shells.
Pour on liquid filling.
Bake at 180 degrees Celsius for 30-40 minutes until brown and bubbling.