Happiness is sometimes to get in the kitchen and serve a sweet caramel walnut pie to your loved ones!
Still in the end of October you can get fresh walnuts from just around the corner here in Holland. Their soft shells are easy to crack and the inside is eager to show their best side. The brown membrane around the nut is not yet settled properly and can easily be pulled off. Whats left is a soft nut without the normal bitterness of the walnut.
Luckily I had a a whole basket of these walnuts some time ago and immediately my brain started thinking about what to do with it. Finally I decided to make this sweet walnut pie with condensed coconut milk. Creamy, crispy and with some salty caramel it became dangerously good!
I was lucky that friends came by every now and then in the coming days so that I didn’t have to finish the pie myself…
If you don’t have any fresh walnuts, I’m sure it works just as good with the normal ones from the store.
Caramel walnut pie
200 grams of corn flour
50 grams of maizena
A pinch of salt
45 grams / 0.5 dl of regular white sugar
100 grams of plant-based butter, straight from the refrigerator
1 tablespoon of tapioca flour
15 grams / 1 tablespoon of cold water
15 grams / 1 tablespoon of neutral oil
3 grams / 1 teaspoon of xanthan gum
300 grams of walnuts (peeled)
320 grams of condensed coconut milk
30 grams of plan-based butter
10 grams of rice flour
A pinch of salt
3 apples, about 350 grams
How do I do it? (Pie crust)
1. Mix corn flour, maizena, salt and sugar in a bowl. Add the butter and nip it quickly into a crumble.
Mix tapioca flour, oil and water in a small bowl and add it to the dough. Add also the xanthan gum. Quickly pinch it into a cohesive dough with your fingers. Avoid working it too much as the crust