Walnut Pie A La Mode

WALNUT PIE A LA MODE

12 Preparation Time :

Categories : Desserts

Amount Measure Ingredient -- Preparation Method -- -- --

--VANILLA ICE CREAM--

1/2 qt Milk

6 lg Egg yolks

1/2 lb Sugar

1/2 qt Cream, heavy

1 ea Bean, vanilla

--WALNUT PIE--

3 c Flour

1 c Sugar

1 c Butter, cooled

1 pn Salt

1 lg Egg

1 lg Egg yolk

1 lb Walnuts, chopped

3 c Cream, heavy

2 c Sugar

Vanilla Ice Cream:

ÿÿÿÿÿÿ

Cut the vanilla bean lengthwise into 4 sections

and place it in a saucepan with the milk. Brink the

milk to a boil and remove from heat.

In a stainless bowl, whip the egg yolks and sugar

until foamy. Strain the milk into the egg mixture.

Place the bowl on a double-boiler and mix with a

wooden spatula until the mixture thickens and adheres

to the spatula. Remove the bowl from the

double-boiler and add heavy cream.

Place the mixture in a refrigerator until cold.

Pour the mixture into an ice cream freezer and churn for 30 minutes or until stiff.

Walnut Pie:

ÿÿÿÿ

In a large bowl, combine the sugar, cooled

butter, and salt. Add flour 1 cup at a time and mix.

Add 1 egg and mix well but do not overwork.

Divide the dough mixture into two portions 2/3

and 1/3 parts of the dough. Let the dough rest in a

refrigerator for at least 2 hours, overnight if

possible. Roll out the 2/3 portion of dough until

it's 13 inches in diameter. Place this layer in a

buttered 10-inch pie plate. Leave any excess dough

hanging over the edge of the plate.

Place this dough in the refrigerator.

1/3 portion of dough until it's

inches in diameter. Refrigerate on waxed paper.

Walnut Filling:

ÿÿÿÿÿ

In a saucepan over medium heat, boil the heavy

cream and sugar until reduced by one-half. Add the

walnuts and cook for 5 minutes.

Pour the cooked mixture into a bowl and refrigerate.

Assembly:

ÿÿÿ

Remove the pie plate from the refrigerator and fill it with cooled walnut mixture. Take 1 beaten egg

yolk and brush the pie dough around the lip of the

plate. Cover the pie with the top dough, press around

the edges, and remove any excess dough.

Score the dough with a fork in a crisscross

375 F oven for 30 minutes.

Refrigerate until cold and serve topped with ice

cream.

Source: Great Chefs of San Francisco, Avon

Books, 1984

Chef: Max Schacher, Le Coquelicot, Ross, Marin

County, CA - - - - - - - - - - - - - - - - - -