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Origin: France - Region: Alsace.
Hazelnut pie
4
1 Review.
This typical Alsatian homemade hazelnut pie has a thick and crusty pie bottom and needs to rest over the night to get the right consistence. This pie is a good idea as a dessert to end an Alsatian evening after some tarte flambées (which you can also find on this webpage).

Ingredient List for 10 servings:
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250 gr Flour
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125 gr Margarine
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1 Egg
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1 tablespoon Sugar
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1 pinch Salt
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1 teaspoon Baking powder

Button Filling
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150 gr Hazelnut flour
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4 Eggs
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125 gr Sugar
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2 teaspoons Cinnamon powder
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1 pinch Salt

Oven temperature:
210 degrees Celsius
Instructions:
Button Pie bottom
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Mix the flour, salt, margarine, sugar, baking powder, and the egg in a bowl to a pie bottom.
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Roll out the dough and cover a pie form with the pie bottom. Pick the bottom a few times with a fork.
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Place it in the fridge for minimum 30 minutes.

Button Filling
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Start the oven at 210 degrees Celsius.
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Whip the egg yellows together with half of the sugar, add the cinnamon and the hazelnut flour and mix it well.
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In another bowl whip the egg whites and the salt to a hard foam. Add the rest of the sugar while still whipping.
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Pour the egg whites in the bowl with the rest of the ingredients.
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Place the filling in the pie form.
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Place the pie in the middle of the oven for 10 minutes. Lower the temperature to 175 degrees Celsius and let it in the oven for another 25 minutes.
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Take out the pie and let it cool down before serving it.

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