User Login
Hazelnut pie
Hazelnut pie
4.2
6 Reviews.
Time:
Prep:
Cook:
Price:
Diff.:
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:
Button Pie bottom
Button
250 gr Flour
Button
125 gr Margarine
Button
1 Egg
Button
1 tablespoon Sugar
Button
1 pinch Salt
Button
1 teaspoon Baking powder

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

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

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

A selection of recipes from the same country.
This recipe is from France , Alsace.
Gougère
Gougère
Gougère is a French choux dough mixed with gruyère or Comte cheese. The size can be from 3-12 cm., and sometimes it is filled with mushrooms, beef or ham. In the region of Burgundy where they come from they are served cold on the side when tasting wine. This ones are served warm as a starter with a salad and a slice of ham on the side.
Tarte Flambée gratinée
Tarte Flambée gratinée
This is a popular variation of the traditional tarte flambée, you add some cheese on the top to give it a grated taste, and is usually served as one of the last one of the meal. Tarte flambée comes in many variations but the most popular ones are the classical one, forestière and the gratinée.
Baguette
Baguette
This is a perfect and easy recipe for home made baguettes. They get soft on the inside and crispy on the outside, like real baguettes from the bakery. The dough need to rest for 10-12 hours before you can cook them.
Translation
Below you can chose which language you would like to have the page translated to,

This service is provided by Google Translate.