Ground Walnut Pie

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Giving a name to a pie or tart can be tricky. But my rule of thumb is that if there is a pastry base and top it is pie.  So today I made a Ground Walnut Pie.  This, though, was made in a tart tin which makes it a little more confusing.  Mine is very closely based on a recipe I saw on Youtube, here from Michael Lim.

Basically this simple recipe is pastry and walnuts that have been processed until they roughly resemble breadcrumbs.  Of course to do that I pulsed them in my mini processor, a little at a time, to ensure that I didn’t cause the nuts to form into a paste.  I actually processed more than I needed for the recipe, so I could remove the larger pieces(which I can use for a crumble or streusel topping or to go into muffins).

Making a filling of the ground nuts with sugar, a little butter and a little golden syrup worked well, with the latter three ingredients being enough to bind the nuts together when the pie was baked.

The pastry is a deliciously rich shortcrust pastry that almost melts in the mouth.  I actually baked the excess as biscuits for myself after the pie had baked. The was simply wonderful.  I shall be making this again for sure and will also try it with hazelnuts, which are my favourite nuts.

Ground Walnut Pie
Ground Walnut Pie – Video
For the pastry:
  • 300g (2 1/4 cups + 1 tbps) plain flour
  • 180g(3/4 cup + 1 tbsp) cold butter cut into cubes
  • 150g(3/4 cup) caster sugar
  • 6 medium egg yolks(large in USA)
  • 1/2 tsp salt
  • 1 tsp vanilla extract

For the filling:

  • 300g(2 1/2 cups) ground walnuts
  • 150g(3/4 cup) dark brown sugar
  • 50g(3 1/2 tbsp) melted butter
  • 1 tbsp golden syrup(or corn syrup)


  1. Preheat the oven to 180C/160C Fan/350F.
  2. Place the flour, caster sugar, salt and butter into a food processor and pulse until it all resembles fine bread crumbs.
  3. Tip that mixture into a large bowl and add the egg yolks and vanilla extract, then mix together until it starts to clump.
  4. Use your hands to pull the mixture into a nice, smooth, dough.
  5. Divide the dough into two pieces, one of 1/3 and one of 2/3 of the dough.
  6. One a floured surface roll the larger piece of dough into a circle of about 13 inches in diameter.
  7. Carefully place that into a 10in(25 cm) tart tin or pie dish.
  8. Gently press the pastry into the sides and flat on the bottom of the tin.  Cut off the excess dough.
  9. In a large bowl mix the dark brown sugar and the walnuts together, breaking up any lumps of sugar.
  10. Add the melted butter and the syrup and stir to combine.  The mixture may begin to clump a little, that is fine.
  11. Tip that mixture into the dough-lined tart tin and spread to level the mixture across the entire base.
  12. Roll the remaining dough out, on a floured surface, to a diameter of about 11 inches and place it on the top of the tart tin.
  13. Press the edges down to meet the dough forming the side of the pie.
  14. Poke some holes into the top to allow for any steam to release during baking.
  15. Place the pie into the oven and bake for 35 minutes, until the top has turned a nice golden brown and the pastry has begun to shrink away from the side of the tin.
  16. Allow the pie to cool completely before removing from the tin for serving.


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