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Origin: France
- Region: Alsace.
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:
Pie bottom
250
gr
Flour
125
gr
Margarine
1
Egg
1
tablespoon
Sugar
1
pinch
Salt
1
teaspoon
Baking powder
Filling
150
gr
Hazelnut flour
4
Eggs
125
gr
Sugar
2
teaspoons
Cinnamon powder
1
pinch
Salt
Oven temperature:
210 degrees Celsius
Instructions:
Pie bottom
Mix the flour, salt, margarine, sugar, baking powder, and the egg in a bowl to a pie bottom.
Roll out the dough and cover a pie form with the pie bottom. Pick the bottom a few times with a fork.
Place it in the fridge for minimum 30 minutes.
Filling
Start the oven at 210 degrees Celsius.
Whip the egg yellows together with half of the sugar, add the cinnamon and the hazelnut flour and mix it well.
In another bowl whip the egg whites and the salt to a hard foam. Add the rest of the sugar while still whipping.
Pour the egg whites in the bowl with the rest of the ingredients.
Place the filling in the pie form.
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.
Take out the pie and let it cool down before serving it.
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