Nut Pie

Dough

• 300 gr flour
• 150 gr sugar
• 150 gr butter
• 1 egg
• 1 pinch of salt

Filling

• 250 gr sugar
• 300 g chopped walnut kernels
• 2 dl cream
• 3 tbsp water

• Mix the flour, salt and sugar in a bowl. Add the butter one piece at a time and grate into a paste.
• Whisk the egg, add and quickly mix everything together to form a smooth dough. Flatten the dough and cover and chill for about 30 minutes.
• Keep a third of the dough for the lid. Use the remaining dough to line the cake tin (24 cm Ø) with a 3 cm high rim and prick it tightly with a fork.
• Bring the sugar and water to the boil in a pan. Reduce heat and simmer until a light brown caramel forms.
• Mix in the nuts, add the cream and simmer over a low heat for about 10 minutes, stirring. Allow the filling to cool.
• Spread the filling on the pastry base, form the lid with the remaining pastry, place the pastry lid on the filling, prick several times with a fork and press down well on the edge.
• Bake the nut pie for approx. 40 minutes in the lower half of the oven preheated to 200°C.