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Chestnut Pie Made With Chestnuts In Syrup In Their Inner Skins

Chestnut Pie Made With Chestnuts In Syrup In Their Inner Skins

A quintessential autumn dessert, made with chestnuts in syrup simmered in their inner skins.

Ingredients: 12 6cm diameter pies

Basic kneaded pastry dough
Recipe ID: 590290
■For the almond cream:
Butter (unsalted)
60 g (at room temperature)
Sugar
60 g
Egg
1
Almond Powder
60 g
Cocoa powder
2 g
Brandy
1 tablespoon
Chestnuts simmered in their skins
as needed
(Chocolate
to taste)

Steps

1. Refer to the recipe for Basic Kneaded Pastry Dough (Recipe ID: 590290) to make the pastry dough for the pie crusts. Roll the dough into a cylinder, and chill in the refrigerator for 30 minutes.
2. Make the almond cream. Add the sugar to the butter and mix well together. Add the egg and mix well. Be careful not to introduce any air.
3. Sift the almond powder and cocoa powder together, and mix in to the butter-sugar-egg mix.
4. Add some brandy to finish. The almond cream is done.
5. Cut the pastry dough into portions.
6. Roll out each piece of dough into a circle to fit the molds. (If you sandwich the dough between sheets of plastic wrap, you won't need any flour for dusting.)
7. ■I rolled the pastry dough into cylinders as they are easier for me to handle, but you can roll the dough out thinly and cut it out instead.
8. Pierce the bottoms of the pastry shells several times with a fork. Optionally add some chopped up chocolate.
9. Add the cream from step 4 into the pastry shells evenly. Put a chestnut that has been wiped dry in the center of each pie.
10. I used very large chestnuts, so I cut them in half. The number of chestnuts you need will depend on their size.
11. Bake for 25 to 30 minutes in a preheated 200°C oven.
12. The pies are baked. The room will be filled with a wondeful nutty fragrance.
13. Optionally dust with powdered sugar to dress them up.
14. When you bite into a pie, a big chestnut will be revealed. It's crispy and crumbly and densely chestnut-y heaven.

Story Behind this Recipe

This is one of the sweets I make every year after making chestnuts in syrup in their inner skins. With or without chocolate, both versions are delicious.