COFFEE CARAMEL WALNUT PIE

Preparation Method :

• Prepare the crust: Place the butter and sugar in the food processor and mix for 2 minutes, until smooth. While processing, stop the machine occasionally and scrape the sides of the bowl.
• Add the egg, water, and salt and mix for 2 minutes, until uniform and smooth.
• Add the flour and mix for 1 minute, until the mixture forms a ball of dough. Remove the dough and wrap it with plastic wrap. Refrigerate for at least 1 hour. (At this point, you may store the dough in the freezer for up to 2 months.).
• Divide the dough into 5 portions. Roll each portion out on a floured work surface, to 1/8 inch thick.
• Transfer one piece of dough to each tart pan. Carefully press down the bottom and sides. Trim the edges with a sharp knife. (You can roll the trimmings into a ball, wrap in plastic wrap, and store for up to 1 month in the refrigerator or freezer.)
• Refrigerate the dough for 15 minutes and preheat the oven to 375°F.
• Remove the dough from the refrigerator. Cut a circle of baking paper the same size as the center of the tart pan and place it on top of the dough. Place the baking weights on top of the paper and bake for 20 minutes.
• Remove the baking weights and baking paper and brush the crusts with a small amount of the beaten egg. Set aside the rest of the beaten egg to use in the filling. Bake crusts for 3 minutes more. Remove and let cool on a wire rack.
• Prepare the filling: Combine the remaining beaten egg, walnuts, brown sugar, coffee, and butter in a large bowl and mix until smooth.
• Turn oven down to 350°F. Pour the filling into the baked pie shells and bake for 30 minutes.
• Remove the pies from the oven and let cool to room temperature before serving.
• Serve.