Comments on: Wonderful Walnut Caramel Pie

By: Weekend Bakers

Weekend Bakers — Mon, 24 Feb 2014 16:50:12 +0000

In reply to Meryl.

Hi Meryl,
Thank you for this lovely suggestion. We have seen Maggie on TV over here in an episode of Australian Master Chef.
We will surely try out this pastry recipe.

Happy baking!

Greetings from Holland,

Marieke & Ed

By: Meryl

Meryl — Thu, 20 Feb 2014 01:56:09 +0000

Gosh this recipe brings back memories of growing up in New Zealand. Sour cream pastry is the yummiest though, it can be used for sweet and savoury pies, it is short and buttery yet flaky, and takes no skills to make. It is out there on the net but the version we all use in Australia/New Zealand now is from Maggie Beer’s website – she is a famous cook down here. Please look it up because it is fail safe, simple to make, yummy, versatile and once you make it, it will become the “go to” pastry recipe for many pies and tarts.
SR flour is self raising, I think is equivalent to 1 cup flour plus 2 teaspoons of baking powder.

By: Weekend Bakers

Weekend Bakers — Fri, 01 Feb 2013 13:10:06 +0000

In reply to Carla.

Hi Carla,
It is a bit of a term that maybe needs some more explaining. I think heavy cream as a term is used in the US, usually for cream with a fat content of (at least) 36%. The cream in Holland (we also call ‘slagroom’ and use to make whipped cream) in its full fat variety usually contains about 35% fat, (some organic brands go a little bit higher than that). To make a long story short if your (whipping) cream would contain around 35% fat then this would be the option to use.

Happy baking,

Marieke

By: Carla

Carla — Fri, 01 Feb 2013 12:51:33 +0000

Hello Marieke,

What do you use in the Netherlands for heavy cream? I know in England you have single cream, double cream, whipping cream but what is heavy cream?
I like the look of the finished pie and I love walnuts so I’m thinking about trying to make it myself but I’m not sure what to use for heavy cream. Hopefully you can help me out.

Carla