Name: Nut pie
Cook time: 60 min
Total time: 60 min
Yield: 0 serving
Cuisine: Bake
Ingredients: 310.00 ml flour cake; 125.00 ml almonds ground; 60.00 ml white sugar; 1.00 ml salt; 125.00 ml butter cold, diced; 3.00 ml almond essence; 30.00 ml water iced; 5.00 eggs extra large, whisked; 250.00 ml brown sugar soft; 180.00 ml golden syrup or honey; 75.00 ml butter melted; 500.00 ml nuts mixed, chopped; 1.00 eggs whites only, whisked

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Ingredients (13)

PIE CRUST

310.00 ml	flour — cake
125.00 ml	almonds — ground
60.00 ml	white sugar
1.00 ml	salt
125.00 ml	butter — cold, diced
3.00 ml	almond essence
30.00 ml	water — iced

FILLING

5.00	eggs — extra large, whisked
250.00 ml	brown sugar — soft
180.00 ml	golden syrup — or honey
75.00 ml	butter — melted
500.00 ml	nuts — mixed, chopped
1.00	eggs — whites only, whisked

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Method:

Mix the cake flour, almonds, sugar and salt together. Rub in the butter until the mixture resembles coarse crumbs. Add the essence and enough water to form a dough. Knead lightly and press into a flat circle. Cover with cling film and chill for at least 2 hours.
Remove the dough from the fridge and bring to room temperature. Roll out the dough until about 3 mm thick. Line a 32 cm pie dish with the dough. Prick the base of the crust with a fork and place in the freezer for about 15 minutes. Preheat the oven to 190 ºC (375 ºF). Line the pie crust with a circle of baking paper and weigh down with dried beans or rice. Bake the crust blind for about 15 minutes or until the edges begin to brown. Remove the baking paper and bake for another 5 minutes or until the crust just begins to brown. Remove from the oven and allow to cool. Mix the eggs, brown sugar, syrup or honey and melted butter until well blended, then stir in the nuts. Lightly brush the pie crust with whisked egg white and pour the filling into the crust. Bake for 40-45 minutes until the filling has set. Remove from the oven and allow to cool. Makes 1 large pie.