English walnut and caramel pie
Description
The pastry is simple and quick to prepare. Make the dough. In a large bowl, mix together flour and salt. Cut in the butter and shortening, then add to the flour mixture. Add water, 1 tablespoon at a time, mashing the mixture with a fork after each addition, until the mixture is moistened. On a work surface, shape the dough into a flat disk, wrap it in a plastic bag, and refrigerate for 30 minutes. On a lightly floured surface, roll out the dough with a rolling pin into a 30 cm diameter circle, about 3 mm thick. Transfer the dough to a pie dish, trim the edges, leaving a 1.3 cm overhang. Prepare the filling. Preheat the oven to 190 degrees Celsius. In a large bowl, mix together eggs, corn syrup, brown sugar, butter, salt, vanilla extract, almond extract, caramels, and chopped pecans. Pour the filling into the pie crust. Arrange the pecans, leaving space from the outer edge of the pie: 14 nuts around the outer edge, 7 nuts in a small circle in the center, and 1 nut in the very center. Bake for 20 minutes. Cover with parchment paper and continue baking for another 20 to 30 minutes. Let cool before serving. Serve cooled or slightly warm.