Recipe: 孟老师 香酥干果派 (Walnut Raisin Pie)

Posted by vivien | Recipe | Saturday 13 July 2013 2:40 pm
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Went to pie demo in Sin Chew Jit Poh by the famous Taiwanese dessert master: 孟老师

Tasted the pie in the demo and it is really delicious, went to buy the pie plate with exact measurement in Publika.


Ingredients for pie pastry: unsalted butter, icing sugar, egg, cake flour and almond meal


done, wrap in saran wrap and ready for resting in fridge


now for almond filling: dark brown sugar, butter, egg, almond meal and 2 teaspoon of cake flour


pie pastry lined into pie plate, almond filling ready to be filled into pie


filled, the mixture is not very emulsified, the butter the slightly separated, but i guess it will be ok


time for the walnut raisin topping, with egg and sugar added in as well to allow the mixture to slight stick to each other when baked, and sugar to offset the bitterness of rum


Pie baked with almond filling


topped with raisin walnut  mixture


grate leftover pastry which is frozen onto top of pie, sorta like crumble pie, but here it look like cheese eh?




cross section




Just like what 孟老师 said, this kind of aluminum pie plate doesn’t conduct heat well, resulting in bottom of pie which is not browned nicely. Option would be to remove pie from plate and further bake with direct heat from bottom of oven.

This is a nice pie for sharing, just a small piece will suffice to enjoy the fragrant of almond meal and walnut crunch. Not sure if i oversoaked the raisin, i soaked for almost a week, and it tasted slightly bitter, and that also i think i might have reduced the sugar of the walnut raisin mixture by 5 – 10g.


1 Comment

  1. Comment by shan — July 18, 2013 @ 6:20 pm



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