/ / Recipe English pie with nuts and caramel

Recipe English pie with nuts and caramel

  • For the dough: flour - 1 1/4 Cups
  • Salt - 1/2 teaspoonfuls
  • Lard - 1/2 cup (cut into pieces)
  • Of ice water - 3-4 st. Spoons
  • For filling: large eggs - 3 pieces
  • Corn syrup - 2/3 Glass
  • Light brown sugar - 1/4 cup
  • Melted unsalted butter - 1/4 Glass
  • Salt - 1/4 teaspoons
  • Extract of vanilla - 1 teaspoon
  • Almond extract - 1/2 teaspoonfuls
  • Pieces of toffee - 1 cup
  • Pecans - 1 Glass (sliced)

Make the dough. In a large bowl, mix flour and salt together. Cut butter and lard, add to the flour. Add 1 tablespoon of water, by forking the mixture after each addition until the mixture is moistened. On the working surface, form a flat disc from the dough, wrap in a plastic bag and put in the refrigerator for 30 minutes. On a lightly floured surface roll out using a rolling pin. Form a circle with a diameter of 30 cm and a thickness of 3 mm from the dough. Put the dough into a pie shape, trim the edges, creating a canopy from the edges with a height of 1.3 cm. Prepare the filling. Preheat the oven to 190 degrees. In a large bowl, mix the eggs, corn syrup, brown sugar, butter, salt, vanillin, almond extract, toffee and sliced ​​pecan nuts. Pour the filling on the dough. Lay out the nuts, not reaching the outer edge of the pie. 14 nuts - on the outer edge of the pie, 7 - in a small circle in the center, 1 nut - in the center. Bake for 20 minutes. Cover with parchment paper and continue baking for 20 to 30 minutes. Allow to cool and serve.

Servings: 9

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