Walnut Pie Recipe (with Video)

Method for the pastry
1. Cream the butter and sugar for about 2 minutes.
2. Lightly whisk the eggs with salt, add them in and whisk together until combined.
3. Add the flour and fold into a dough (don’t knead it).
4. Divide into 2 discs, and wrap them in cling film and cool in the fridge for 30 min.
5. Once the pastry dough is cooled, roll each half into a thin sheet (big enough to cover 9 inch pan).
6. Butter your tart pan.
7. Carefully place one sheet into your pan and clean up the edges as needed.
8. Cut the other sheet into thick strips (3/4 inch).
9. Place in the fridge for 20 minutes.
10. In the meanwhile, preheat the oven to 350F.
Method for the caramel
1. Make the caramel by heating the sugar in a pan at low heat for about 5-7 minutes until it has melted and a light golden color.
2. Try not to mix too much, and make sure no water enters the pan.
3. Then add the honey.
4. Slowly pour in the cream while mixing the caramel vigorously.
5. The cream will cause the caramel to bubble solidify but don’t worry, keep mixing and it will reach a thick consistency.
6. Stir together until the caramel reaches a deep golden color (but not dark, you don’t want to burn it).
7. Stir in the walnuts and add salt to taste.
8. Let the walnut mix cool.
9. In the meanwhile, make a lattice with the pastry strips on a sheet of wax paper.
10. Then fill the tart pan with the walnut filling, and carefully transfer the lattice on top.
11. Clean up and pinch together the edges.
12. Bake for about 40-45 minutes until the pie reaches a nice light golden color.
13. If it starts to burn before, cover with foil.
14. Serve! This is best eaten warm, especially with some ice cream.