Caramel pie with nuts and orange peel

Ingredients for Caramel pie with nuts and orange peel

Instructions for Caramel pie with nuts and orange peel

To prepare the Caramel pie with nuts and orange peel recipe, please follow these instructions:

Dough: Sift the flour into a bowl.
Pour the flour in the bowl and mix the two things together.
Cut the cold butter into smaller pieces and crumble it.
Gather the dough with the egg yolk.
Simply dough together, cover the bowl with film or silver paper and put it in the fridge for one hour.
Turn on the oven at 200 degrees C hot air.
Roll the dough to about 1 cm thick and put it in a greased form.
Bake the base for 20 minutes.
Take it out of the oven and let it cool off.

Fill: Heat sugar into a thickened pot at medium heat.
When it starts to melt, swing the sauce lightly in between, until all the sugar is melted and has a golden color.
Add butter and stir around.
Turn up the flare.
Add the cream a little while stirring well.
When boiling, add salt.
Stir well for 5 minutes until the caramel is uniform and slightly thick.
Pour the mass into a bowl and leave it on the kitchen table for 45-60 minutes until it has a room temperature.
Chop the walnuts roughly.
Pour walnuts, almond slices and orange peel (The one from Dr Oetker (those in square packages and where the skull is also square pieces)) in the caramel and stir well.
Pour the caramel paste over the pie.
Place the pie in the refrigerator for at least 4 hours until the caramel is stiffened.