Swiss Walnut and Toffee Pie (Engadiner Nusstorte) (taken from the book Warm Bread and Honey Cake p. 170-171)
The Engadin valley in the southeastern Swiss district of Graubunden is justly famed for this pie, which is also known as Bundner Nusstorte. It requires a little more patience than most of the other recipes but is well worth the effort. It goes without saying that the walnuts should be of the best quality you can find; even a slight rancid taste will spoil the effect. Traditionalists use nothing but honey in the filling, and frown on substitutes. However, I find that light corn syrup or liquid glucose makes it easier to get a smooth filling, as either retards re-crystallization.
The pie is very rich, so serve it in small wedges. It will keep for at least 1 week in a cool place, well wrapped.
PASTRY
300g/10 1/2 oz/2 cups plain flour
1/4 tsp salt
150g/5 1/2 oz/generous 1 1/4 sticks butter, chilled and cubed.
100g/3 1/2 oz/ 1 cup icing sugar
1 egg, beaten
FILLING
250g/9 oz/1 1/4 cups granulated sugar
2 tbsp water
2 tbsp honey, light corn syrup or liquid glucose
150ml/5 fl oz/ 2/3 cup double cream, warmed
250g/9 oz/ 2 1/2 cups walnuts, coarsely chopped
EQUIPMENT
9 in springform tin
Make the pastry first. In a large bowl, mix the flour and salt. Rub in the butter until the mixture resembles fine breadcrumbs. Add the icing sugar and rub in until well incorporated. Or simply put all the ingredients in a food processor and pulse until it resembles fine breadcrumbs, then transferring to a bowl.
Reserve 2 tsp egg, add the rest to the bowl and use your fingertips to bring it together. Add a few drops of water if necessary. Cover with clingfilm and chill while you make the filling.
Have a pair of oven mitts standing by. Put the sugar, water and honey in a large heavy based saucepan over medium heat. Stir gently to dissolve the sugar. Bring to the boil and let it continue to boil until it becomes a dark golden colour. Stir from time to time.
Put on the oven mitts and pour the warm cream in the saucepan in a steady stream stirring continuously. It will hiss and bubble ferociously, but the mitts should protect your hands and arms. Keep on stirring the mixture on medium heat until it is creamy and slightly thickened. TO test, pour 1 tsp onto a cold saucer and tilt after a few seconds. The mixture should spread slowly and not disintegrate into rivulets. Remove the saucepan from the heat and stir in the walnuts, coating them well. Set aside to cool.
Preheat the oven to 180C/ 250F/ Gas mark 4. Grease the tin.
To assemble the pie, the pastry should be chilled but still malleable when you roll it. Divide the pastry into two portions, one slightly bigger than the other. Roll out the large porton between to sheets of clingfilm to a 30 cm/ 12 in circle and use it to line the tin. (Use the bottom sheet of cling film to help move it, removing the sheet once the pastry is in place.) Press the edges of the pastry against the side of the tin. Scrape the filling onto the pastry. Level the top as well as you can, but don't apply too much pressure, or you may tear the pastry and the filling will leak out. Fold the excess pastry inwards over the filling.
Roll the second piece of pastry to a neat 22 cm/8 1/2 inch circle. Trim if nexessary. Moisten the edges of the pastry base in the tin with a little water and position the second pastry circle on top of this. Use a forc to crimp and seal the edges. Brush the reserved egg and prick with a fork in several places. If you like you can score a plaid pattern onto the surface with a fork.
Bake for 35-40 mins, or until golden brown. Leave to cool until lukewarm in the tin, then loosen the sides, release the clip and carefully transfer the pie to a wire rack to cool completely.
The Engadin valley in the southeastern Swiss district of Graubunden is justly famed for this pie, which is also known as Bundner Nusstorte. It requires a little more patience than most of the other recipes but is well worth the effort. It goes without saying that the walnuts should be of the best quality you can find; even a slight rancid taste will spoil the effect. Traditionalists use nothing but honey in the filling, and frown on substitutes. However, I find that light corn syrup or liquid glucose makes it easier to get a smooth filling, as either retards re-crystallization.
The pie is very rich, so serve it in small wedges. It will keep for at least 1 week in a cool place, well wrapped.
PASTRY
300g/10 1/2 oz/2 cups plain flour
1/4 tsp salt
150g/5 1/2 oz/generous 1 1/4 sticks butter, chilled and cubed.
100g/3 1/2 oz/ 1 cup icing sugar
1 egg, beaten
FILLING
250g/9 oz/1 1/4 cups granulated sugar
2 tbsp water
2 tbsp honey, light corn syrup or liquid glucose
150ml/5 fl oz/ 2/3 cup double cream, warmed
250g/9 oz/ 2 1/2 cups walnuts, coarsely chopped
EQUIPMENT
9 in springform tin
Make the pastry first. In a large bowl, mix the flour and salt. Rub in the butter until the mixture resembles fine breadcrumbs. Add the icing sugar and rub in until well incorporated. Or simply put all the ingredients in a food processor and pulse until it resembles fine breadcrumbs, then transferring to a bowl.
Reserve 2 tsp egg, add the rest to the bowl and use your fingertips to bring it together. Add a few drops of water if necessary. Cover with clingfilm and chill while you make the filling.
Have a pair of oven mitts standing by. Put the sugar, water and honey in a large heavy based saucepan over medium heat. Stir gently to dissolve the sugar. Bring to the boil and let it continue to boil until it becomes a dark golden colour. Stir from time to time.
Put on the oven mitts and pour the warm cream in the saucepan in a steady stream stirring continuously. It will hiss and bubble ferociously, but the mitts should protect your hands and arms. Keep on stirring the mixture on medium heat until it is creamy and slightly thickened. TO test, pour 1 tsp onto a cold saucer and tilt after a few seconds. The mixture should spread slowly and not disintegrate into rivulets. Remove the saucepan from the heat and stir in the walnuts, coating them well. Set aside to cool.
Preheat the oven to 180C/ 250F/ Gas mark 4. Grease the tin.
To assemble the pie, the pastry should be chilled but still malleable when you roll it. Divide the pastry into two portions, one slightly bigger than the other. Roll out the large porton between to sheets of clingfilm to a 30 cm/ 12 in circle and use it to line the tin. (Use the bottom sheet of cling film to help move it, removing the sheet once the pastry is in place.) Press the edges of the pastry against the side of the tin. Scrape the filling onto the pastry. Level the top as well as you can, but don't apply too much pressure, or you may tear the pastry and the filling will leak out. Fold the excess pastry inwards over the filling.
Roll the second piece of pastry to a neat 22 cm/8 1/2 inch circle. Trim if nexessary. Moisten the edges of the pastry base in the tin with a little water and position the second pastry circle on top of this. Use a forc to crimp and seal the edges. Brush the reserved egg and prick with a fork in several places. If you like you can score a plaid pattern onto the surface with a fork.
Bake for 35-40 mins, or until golden brown. Leave to cool until lukewarm in the tin, then loosen the sides, release the clip and carefully transfer the pie to a wire rack to cool completely.
