Nut pie with cinnamon, ginger and vanilla-cream
6 servings
210 minutes
This nut pie with cinnamon, ginger, and vanilla-cream is a true embodiment of warmth and coziness in American cuisine. Its roots trace back to home recipe traditions where spices and nuts create a delightful symphony of flavors. The tender dough infused with the aromas of cinnamon, ginger, and cloves harmonizes with the sweetness of brown sugar and apple puree. Crunchy walnuts add zest, while the airy vanilla-cream completes the flavor profile, giving the pie softness and sophistication. This dessert is perfect for cozy evenings, especially in cooler seasons when one wants to warm up and enjoy homemade baking. It is served with a cup of fragrant tea or coffee, turning each tea time into a true gastronomic pleasure.
1
For the test, mix flour, baking powder, soda, salt, ginger, cloves, and cinnamon (3/4 teaspoon) in a bowl.
- Wheat flour: 2 glasss
- Baking powder: 2 teaspoons
- Soda: 0.5 teaspoon
- Salt: 0.5 teaspoon
- Ground ginger: 0.5 teaspoon
- Ground cloves: 0.1 teaspoon
- Ground cinnamon: 1.3 teaspoon
2
In another bowl, mix butter (120 g), vanilla (1 teaspoon), and brown sugar at high speed with a mixer until the mixture is homogeneous and airy. Add 1 egg, beat, add another egg, and beat again.
- Butter: 200 g
- Vanilla extract: 1.3 teaspoon
- Brown soft sugar: 1 glass
- Chicken egg: 2 pieces
- Chicken egg: 2 pieces
3
After the eggs, add the apple puree and continue to beat with a mixer on medium speed until smooth.
- Applesauce: 1.5 glass
4
Add the mixture of eggs, apple puree, and butter to the bowl with flour and mix with a mixer on low speed until lumps disappear. Then add chopped walnuts and continue mixing until everything is evenly combined.
- Walnuts: 65 g
5
Place the dough in a baking pan and send it to the oven preheated to 175 degrees for 40-45 minutes. Check readiness by piercing the center of the pie with a toothpick. If the toothpick comes out dry, remove the pie from the oven and let it cool in the baking pan for 20 minutes.
6
Carefully separate the edges of the cooled pie from the baking pan with a knife. Cover the pie with a plate, flip it over, and gently shake it out of the pan. Cover with another plate and flip again.
7
While the pie cools, beat cream cheese with 3 tablespoons of butter and 1/4 teaspoon of vanilla extract at high speed. When the mixture becomes airy, add 1/2 teaspoon of cinnamon and powdered sugar, and beat at low speed until creamy.
- Cream cheese: 150 g
- Butter: 200 g
- Vanilla extract: 1.3 teaspoon
- Ground cinnamon: 1.3 teaspoon
- Powdered sugar: 1 glass
8
Evenly spread the cream on the surface of the pie.