Cashew nut pie

Recipe from: 4 August 2010

Ingredients 12
Servings 6
Time 45 mins


  • Short crust pastry:
  • 250
    cake flour
  • 125
    cold salted butter
  • 125
    ice water
  • 5
  • Filling:
  • 300
    cashew nuts
  • 60
    melted butter
  • 200
    brown sugar
  • 3
    eggs, beaten
  • 100
    golden syrup
  • 5
    vanilla essence


50 mins
Short crust pastry:
Cut the butter into small pieces.
Rub the butter into the flour using your fingertips until the mixture looks like fine breadcrumbs.
Slice through the mixture with a knife while slowly adding the ice water and brandy to the dry ingredients until it starts to ball together.
Knead as little as possible to form a ball.
Cover with cling wrap and refrigerate for 20 minutes.
Roll out on a floured surface until 3 mm thick. Do not turn over while rolling out.

The filling:
Pre-heat oven to 180.
Roll out pastry and line a greased 23 cm pie dish or six individual flan dishes.
Bake blind for 10 minutes.
Arrange cashew nuts over partially cooled pie base.
Beat eggs, sugar, melted butter and syrup.
Add vanilla essence. Pour egg mixture over nuts.
Bake for 40 minutes.
Leave to set.
Serve with ice cream or cream.

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