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Directions
Grinding the Walnuts
Grind the walnuts in a food processor or blender. They do not have to be sifted, since
a few chunky bits are okay.
Making the Filling
Beat the eggs well. Add the sugar, and beat it in. Add the rum, and then the
ground walnuts. Beat well.
Filling the Pie
Roll out the pastry on a clean flat surface (such as a kitchen counter) that has been dusted
with flour. Using an 8-inch diameter pie plate as a guide, cut a large circle from the
pastry, sufficient to line the pie plate, with about an inch over all round. Press this
into the pie plate. (There should be quite a lot of extra pastry left over when you
have cut out the circle. Roll this into a ball. You will be using it to make the
lattice.)
Around the edge of the pie plate, the pastry should stick up from
the edge by about an inch. Turn the excess pastry over on itself, and roll it down to
the edge of the pie plate. Using two fingers of one hand and the thumb of the other,
crimp around the edge of the pastry.
Making the Lattice
The pie is finished off with a lattice top made of interwoven strips of pastry.
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Roll the remaining pastry out again in a rough oblong. Using
a sharp knife, cut the pastry into strips no more than half an inch wide.
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Lay one row of strips so that one end is against the pastry rim on one side of the pie plate.
Press the strips to the pastry rim so that they join; but do not lay
them over the filling. Instead, turn them back over themselves, and lay them on the
counter.
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Lay the other row of strips against the pastry rim on the other side of the plate so that,
when they are laid across the filling, they will be at right angles to the first set of pastry
strips. Again, press one end of each strip to the pastry rim, but do not
lay them over the filling.
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Take the first pair of adjoining strips, and lay one over the other. The bits that
overlap are now laid down over the filling, but the remainder of each of the strips is once
again turned back over itself so that they lie free of the filling.
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Make the next overlap, alternating the strips up and down. Gradually work your way
across the lattice.
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Making a lattice properly is tricky, but it does make the tart look lovely.
I guess that people who make pies a lot get used to it; but I've never got to that
level of expertise. Watch what you're doing, for it's really easy to go wrong with
the pattern.
Baking
Bake at 350°F for about an hour until the lattice is a rich golden brown and the filling
has set cleanly (as tested with a cake tester). If this has not happened in an hour,
then turn the oven off, and leave the pie in the cooling oven for another fifteen or twenty
minutes. Remove from the oven, and serve hot.
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NOTE: This is a very intensely flavoured pie, and is best served with plenty of
whipped cream on top.
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Makes one medium pie.
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