Chestnut-Hazelnut Caramel Pie
 
Makes 1 (9-inch) pie
Ingredients
  • 1 cup (125 grams) all-purpose flour
  • ¼ cup (24 grams) hazelnut flour
  • 1 teaspoon (4 grams) granulated sugar
  • 1 teaspoon (3 grams) kosher salt
  • ½ cup (113 grams) cold unsalted butter, cubed
  • 4 tablespoons (60 grams) ice water
  • Caramel Sauce (recipe below)
  • Chestnut Filling (recipe below)
  • Garnish: Candied Hazelnuts
Instructions
  1. In the work bowl of a food processor, place flours, sugar, and salt; pulse until combined. Add cold butter, pulsing until mixture is crumbly. Add ice water, 1 tablespoon (15 grams) at a time, just until a dough forms. Turn out dough, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
  2. Let dough stand at room temperate until slightly softened, about 5 minutes. On a lightly floured surface, roll dough into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Trim excess dough to ½ inch beyond edge of plate. Fold edges under, and crimp as desired. Prick bottom of dough with a fork. Refrigerate for 30 minutes.
  3. Preheat oven to 350°F (180°C).
  4. Top dough with a piece of parchment paper, letting ends extend over edges of plate. Add pie weights.
  5. Bake for 15 minutes. Carefully remove paper and weights. Bake until golden brown, about 15 minutes more. Let cool completely on a wire rack.
  6. Pour Caramel Sauce into prepared crust. Freeze until set, about 30 minutes. Pour Chestnut Filling over Caramel Sauce. Refrigerate until set, about 1 hour. Garnish with Candied Hazelnuts, if desired.
Notes
To make Candied Hazelnuts, pierce 24 toasted and cooled hazelnuts with wooden skewers, and insert in a Styrofoam block to hold skewers up. Place a newspaper on the floor to catch drips. Fill a large bowl with ice and halfway full with cold water. Set aside. In a small saucepan, heat ½ cup (100 grams) granulated sugar and 2 tablespoons (30 grams) water over medium heat until a candy thermometer registers 223°F (106°C) to 234°F (112°C). Place pan in prepared ice bath until mixture begins to thicken, about 45 seconds. Remove pan from ice bath, and place on a heatproof surface next to Styrofoam block. Carefully dip each hazelnut in caramel. Insert skewers in side of Styrofoam block, letting caramel drip onto newspaper. Once caramelized hazelnut threads have stiffened, transfer skewers upright. Store in a cool environment with low humidity until ready to use.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/chestnut-hazelnut-caramel-pie/