Portuguese walnut pie


Apple plum pie

  • 250 GRAM WALNUTS, chopped
  • 250 GRAM SUGAR
  • 9 EGGS
  • 250 GRAM FLOUR
  • 110 GRAM SUGAR
  • 1 EGG
  • 4 APPLES, peeled, cored and cut in slices
  • 200 GRAM DRIED PRUNES, soaked and cut

Split 5 eggs, the whites will not be used. Bring 1/4 cup of water to the boil with 50 gram sugar and the cinnamon, cook a few minutes while stirring. Add the egg yolks and heat on very low heat until the mixture thickens, keep stirring, make sure the mixture doesn't boil. Split the remaining eggs, whisk the egg whites until stiff, whisk the yolks with 100 gram sugar for a few minutes. Add 200 gram walnuts, the breadcrumbs and the egg whites. Put the mixture in a greased mold and bake it half an hour at 160 degrees Celsius. Slice the cake and distribute the egg yolk mixture, which you made before, on the bottom layer, put the second layer on top. Whip the cream with 50 gram sugar and spread this over the top of the pie. Heat the remaining sugar with a tablespoon of water and the remaining nuts and caramelize while stirring. Allow these nuts to cool down and distribute them over the pie.

On the 1st of December, in Portugal it is "Restoration of Independence Day" . On that day in 1640 ended the Iberian Union with Spain, which had existed since 1580. Click on culinary calendar for more links between cooking and history.

Bring the apples to the boil with 2 tablespoons water, the prunes, the sugar (keep 2 tablespoons behind) and 50 gram butter; simmer for 20 minutes. Drain the apples, save the fluid and reduce it on high heat until it becomes syrup. Pour this back over the apples and prunes. Mix the flour with the egg, 175 gram butter and 2 tablespoons of sugar and knead well. Divide into two pieces, one slightly bigger than the other; roll each out into a circle.  Put the smaller circle on the bottom of a greased pie mold. Spoon the apple prune mixture on top and close it off with the second dough circle. Bake the pie 50 minutes at 180 degrees Celsius.

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