Ingredients for a baking pan of Ø 20 cm, 3 cm height:
- 300 g buckwheat flour
- 180 g butter (soft)
- 1 pinch of salt
- 1 egg
- 1 lemon (zest & juice)
- 250 ml cream
- 60 g honey
- 250 g maple sirup
- 300 g chopped nuts (walnuts, hazelnuts, almonds, …)
For the dough, mix butter, salt, egg, and grated lemon zest until smooth. Add the buckwheat flour to form a smooth dough. Refrigerate for at least 30 min.
Distribute the chopped nuts on a baking sheet and roast for 10 min at 170°C.
For the filling, mix the cream, honey, lemon juice and maple syrup in a pot and bring to boil. Allow to reduce for about 15-20 min. Remove the pot from the heat and mix in the roasted nuts. Let the filling cool down a bit.
Grease the baking pan.
Roll out two-thirds of dough to a thickness of around 3 mm and use it to cover the baking pan. Prick the bottom multiple times with a fork. Pour the filling in the dough-covered pan. Roll out the remaining dough to 3 mm and cover the filling. Remove excess dough from the edges with the back of a knife. Prick the cover a few times with a fork as well.
Optionally, roll out any leftover dough to 3 mm and cut out cookies, e.g. with a tree-shaped cookie cutter. Place some of the cookies on the pie’s cover as additional decoration.
Bake the pie in a preheated oven at 200°C for approx. 40 min, until golden. For the cookies, 8 – 10 min at 200°C are enough. Ideally, leave the pie intact for 24 – 48 h before cutting into pieces. Pie can be stored in an airtight container in the refrigerator for 2 weeks, or frozen for 3 months.
