Nut Bake

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Nut Bake

by Lemon Drop from A Recipe Reborn

““A veritable sackful of luscious seeds and nuts went into this sweet and tasty pastry.””

— Eorzea Database

• Prep time: 30 minutes
• Cook time: 1 hour and 15 minutes
• Dough resting time: 30 minutes
• Yields 1 pie, 9.5" or 24 cm in diameter

Top and bottom crusts

US	Ingredients	Metric
10 ounces	unsalted butter, chilled and grated	284 g
15 ounces	flour	420 g
2/3 cup	powdered sugar	90 g
2 tsp	salt	12 g
~1/2 cup	ice water	~120 mL

1. Place the butter in a large bowl, add the dry ingredients and then stir them until they resemble sand and pebbles 
2. Add ice water a little at a time until the dough just barely comes together.
3. Form the dough into two equal balls, cover them with a damp towel and allow the dough to rest in the refrigerator for at least 30 minutes, up to 3 hours.
4. Flour the work surface and the rolling pin.
5. Roll out one ball of dough until it is slightly wider in diameter than the pie plate.
6. Line the pie plate with the dough, cut away the excess and then dock it with a fork.
7. Roll out and cut the other ball into a top crust shape of your preference.
8. Chill both the crusts in the refrigerator until you are ready to fill and bake.

Filling

US	Ingredients	Metric
6 oz	walnuts	170 g
6 oz	slivered almonds	170 g
6 oz	pistachios	170 g
1 cup	cream	240 mL
½ cup	sugar	100 g
¼ cup	brown sugar	50 g
¼ cup	honey	85 g
1 tsp	salt	6 g
2	cloves	2
	zest of one orange

1. Toast half of the nuts in the oven set to 350°F/177°C for 5 minutes.
2. In a medium pot set over medium heat, combine the cream, sugars, honey, salt, cloves and orange zest and bring them to a boil to make a caramel.
3. Cook the caramel for 5 to 10 minutes until it is thick and dark.
4. Remove the orange zest and cloves.
5. Pour the toasted and untoasted nuts into the pot and stir to coat them in caramel.

Assembly and baking

	Ingredients
	bottom crust
	filling
	top crust

1. Preheat the oven to 400°F/205°C.
2. Pour the filling into the bottom crust.
3. Apply the top crust.
4. Place the uncooked pie on a baking pan to catch any spills.
5. Bake at 400°F/205°C for 5 minutes, then set the heat to 350°F/177°C and bake for 25 minutes.
6. Rotate the pan and bake for another 30 minutes.
7. Let the pie cool completely before serving.

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This recipe was created by adapting from:

Caramelized Pistachio, Walnut, and Almond Tart - Bon Appétit