How to cook
The famous Swiss pie with caramel and walnut filling is always a delight!
In a bowl, mix the butter, sugar and salt with the stirrer of an electric mixer. Combine the mixture with the egg and vanilla. Add the flour and mix quickly, until the mixture softens, without kneading it. Flatten the pie dough, cover it and refrigerate it for about 30 minutes.
Shaping the dough:
Prepare a 9″ (24 cm) cake tin with a removable bottom. Cover the bottom with baking paper and spray the edges with cooking spray.
Roll out one third of the dough for the base of the mold and press it down on the edge.
With the rest of the dough form a long strip, place it around the perimeter of the mold, then press it lightly, so that a 1.6″ (4 cm) boarder is obtained.
Pierce the bottom several times with a fork. Roll out the remaining dough onto a little flour, forming a disc - approximately 0.2″ (0.4 cm) from the shape of the pan and place it on a sheet of baking paper. Put everything in the fridge for about 30 minutes.
Stuffing with walnuts and caramel:
In a large pot, bring the sugar and water to a boil without stirring. You can make caramel without water, if it's not hard for you. Reduce the heat and leave it to simmer, by moving the pan back and forth, until you get a light caramel, then remove it from the heat and leave it to cool slightly.
Add the cream and continue cooking, until the caramel melts. Add the walnuts and salt, stir, leave it to simmer for another 2 minutes and leave it to cool. Spread out the walnut filling on the bottom of the baking pan with the dough.
Wet the edge of the pie dough with water. Cover it with the second disc, press it well with a fork and pierce it. Bake it for approximately 35 minutes at the bottom of the oven, which is preheated to 360°F (180 degrees).
Transfer the walnut pie onto a wire rack and leave it to cool.
It's also good to know:
Wrapped in cling film, this pie filled with caramel and walnuts can be stored in the refrigerator for about two weeks. The pie is easier to cut the next day. Enjoy!