*  Exported from  MasterCook  *
                            WALNUT PIE A LA MODE
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----VANILLA ICE CREAM-----
      1/2   qt           Milk
    6       lg           Egg yolks
      1/2   lb           Sugar
      1/2   qt           Cream, heavy
    1       ea           Bean, vanilla
                         -----WALNUT PIE-----
    3       c            Flour
    1       c            Sugar
    1       c            Butter, cooled
    1       pn           Salt
    1       lg           Egg
    1       lg           Egg yolk
    1       lb           Walnuts, chopped
    3       c            Cream, heavy
    2       c            Sugar
   Vanilla Ice Cream:
        Cut the vanilla bean lengthwise into 4 sections
   and place it in a saucepan with the milk.  Brink the
   milk to a boil and remove from heat.
        In a stainless bowl, whip the egg yolks and sugar
   until foamy. Strain the milk into the egg mixture.
   Place the bowl on a double-boiler and mix with a
   wooden spatula until the mixture thickens and adheres
   to the spatula.  Remove the bowl from the
   double-boiler and add heavy cream.
        Place the mixture in a refrigerator until cold.
        Pour the mixture into an ice cream freezer and
   churn for 30 minutes or until stiff.
   Walnut Pie:
        In a large bowl, combine the sugar, cooled
   butter, and salt.  Add flour 1 cup at a time and mix.
        Add 1 egg and mix well but do not overwork.
        Divide the dough mixture into two portions 2/3
   and 1/3 parts of the dough.  Let the dough rest in a
   refrigerator for at least 2 hours, overnight if
   possible.  Roll out the 2/3 portion of dough until
   it’s 13 inches in diameter.  Place this layer in a
   buttered 10-inch pie plate. Leave any excess dough
   hanging over the edge of the plate.
        Place this dough in the refrigerator.
        Roll out the 1/3 portion of dough until it’s 11
   inches in diameter. Refrigerate on waxed paper.
   Walnut Filling:
        In a saucepan over medium heat, boil the heavy
   cream and sugar until reduced by one-half.  Add the
   walnuts and cook for 5 minutes.
        Pour the cooked mixture into a bowl and
        Remove the pie plate from the refrigerator and
   fill it with cooled walnut mixture.  Take 1 beaten egg
   yolk and brush the pie dough around the lip of the
   plate.  Cover the pie with the top dough, press around
   the edges, and remove any excess dough.
        Score the dough with a fork in a crisscross
   pattern, then bake it in a 375 F oven for 30 minutes.
        Refrigerate until cold and serve topped with ice
        Source:  Great Chefs of San Francisco, Avon
   Books, 1984
        Chef:   Max Schacher, Le Coquelicot, Ross, Marin
   County, CA
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