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Walnut Pie

6 oz plain white flour
4 oz unsalted butter
1 tsp lemon juice
2 oz icing sugar
1 egg
1 tbsp cold water1 tbsp lemon juice

4 oz ground almonds
4 oz castor sugar
2 eggs
4 oz walnuts, roughly chopped
1 tbsp lemon juice
1 tbsp honey

Rub the butter into the flour until you have a sandy texture, sift
in the sugar, beat egg, water and lemon juice together, make a well
in the pastry mix and add this, forming deftly into a dough. Leave
to rest for half an hour. Roll out two thirds of the pastry and
line a flan ring or pie dish, retaining the other third for a lid.

Seperate the eggs, cream the yolks with the sugar and honey until
white and fluffy. Stir in the ground almonds and lemon juice, add
the chopped walnuts. Stiffly beat the whites and fold into the
nutty mixture.

Fill the flan or pie shell, wet the edges and fit the lid, seal
and fork round the edges. Bake in the centre of a pre-heated oven
at gas mark 6, 400 degrees farenheit for 40 minutes.

Cool, dredge with icing sugar before serving with plenty of
unsweetened whipped cream.

Note: The pie is extra rich when the filling is made with 4oz dark
brown sugar in place of the castor sugar.

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