Walnut Pie with Lemon Glaze
8 servings
90 minutes
The walnut and lemon glaze pie is an exquisite treat that combines rich nutty flavor with delicate sweetness and citrus freshness. Cognac-soaked walnuts give the pastry a rich aroma and a hint of spiciness, while the airy sponge makes the pie soft and light. The shortcrust pastry creates a crunchy base that contrasts with the delicate filling. The lemon glaze finishes the composition with a light tartness, enhancing the nutty flavor. This pie is perfect for both cozy family tea times and festive gatherings, adorning the table with its elegant appearance and refined taste.
1
In a deep bowl, mix 1.75 cups of flour, 0.75 cups of sugar, butter, 1 egg, and baking powder to make shortcrust pastry and refrigerate it for 30 minutes.
- Wheat flour: 2.3 glasss
- Sugar: 1.8 glass
- Butter: 150 g
- Chicken egg: 5 piece
- Baking powder (raising agent): 1 teaspoon
2
Biscuit: Whisk 4 eggs well with 4 tablespoons of sugar, then add 4 tablespoons of flour and mix on the lowest speed for about 1 minute.
- Chicken egg: 5 piece
- Sugar: 1.8 glass
- Wheat flour: 2.3 glasss
3
Grind the nuts with 0.5 cup of sugar, pour in cognac, and turn everything into a thick mass.
- Walnuts: 2 glasss
- Sugar: 1.8 glass
- Cognac (brandy): 3 tablespoons
4
Evenly distribute the shortcrust pastry in the greased mold and create small edges.
- Butter: 150 g
5
Next, spread the nut mixture and pour the sponge batter on top.
6
Place in a preheated oven at 190 degrees for 30-40 minutes (check readiness with a wooden stick).
7
Mix lemon juice with powdered sugar and brush it onto the pie, let it set.
- Lemon juice: 4 tablespoons
- Icing sugar: 0.3 glass
