Caramel Walnut Pie

For the caramel walnut pie, first prepare the dough. The pie dough is enough for one 24 cm covered pie or two 24 cm open pies.

Attention: All ingredients for the pie dough must be cold! Otherwise the dough will be difficult to prepare.

The best way to prepare the dough is to use a food processor with a blade attachment. Put the flour, sugar and salt in the food processor and mix. Add butter and vegetable fat and then pulse the ingredients with the blades of the food processor until the dough is crumbly and resembles coarse sand.

Next, work in the cold tap water one tablespoon at a time until a smooth, soft dough is formed. Divide into 2 halves and arrange into flat discs. Wrap in plastic wrap and let rest in icebox for at least 1 hour until ready to use.

On a lightly floured surface, roll out the dough to 30 inches. Line the pie pan with it and trim the edges back far enough, then press in with your fingers to create a wavy edge.

In a saucepan, caramelize the sugar over high heat, stirring constantly (it should be golden brown). Later, remove it from the stove.

Boil the milk and the whipped cream in a saucepan. Heat the caramelized sugar over low heat and slowly stir in the hot milk-whipped cream mixture. If the caramel turns into a lump, stir in the milk and whipped cream mixture.

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