This chestnut pie is pure comfort on a plate—sweet, earthy, and rich with a creamy filling and a flaky crust. It’s a breeze to make, especially if you go for store-bought pastry. No need to wrestle with dough from scratch unless you’re feeling ambitious. Here’s how to whip it up step by step.
Start with the filling. You’ll need 500 grams of boiled and peeled chestnuts, 200 ml of milk, 100 grams of sugar (or less if you like things less sweet), a teaspoon of vanilla extract, and, if you’re in the mood for a chocolatey touch, a tablespoon of cocoa powder.
If you’re making your crust from scratch, grab some water, a pinch of salt, a teaspoon of vinegar, a couple of tablespoons of oil, and enough all-purpose flour to pull it all together. Otherwise, puff or phyllo pastry will do just fine.
To make the chestnut filling, boil fresh chestnuts in salted water for about 30–40 minutes if they’re not pre-cooked. Peel them while they’re warm—it’s easier. Then, simmer them with milk and sugar in a saucepan until they’re soft enough to mash, about 10 minutes. Stir in vanilla for that aromatic hint and mash the chestnuts into a smooth paste. Cocoa powder is optional, but it’ll take the flavor to the next level. Let the filling cool completely before using.
If you’re making the crust yourself, mix water, salt, vinegar, and oil in a bowl. Add flour bit by bit, mixing with your hands until you’ve got a smooth, elastic dough that doesn’t stick. Knead it a little, let it rest for 15–20 minutes under a clean kitchen towel, and you’re ready to go.
Preheat your oven to 180°C (350°F). Grease a pie dish with butter or oil. Roll out your dough or layer store-bought pastry to fit the base of your dish. Spread the chestnut filling evenly over the crust. Feeling fancy? Sprinkle some chopped chestnuts on top.
Roll out a second layer of dough or pastry to cover the pie, sealing the edges neatly and trimming off any excess. Poke a few small holes on top to let steam escape while baking. For a golden finish, brush the top with oil or a little beaten egg.
Bake your pie for 30–40 minutes, until the crust turns a beautiful golden brown. Let it cool a bit before slicing, though it’s hard to wait! Serve it warm or at room temperature, maybe with whipped cream or a scoop of vanilla ice cream.
And there you have it—a simple yet elegant dessert perfect for any occasion, from family dinners to indulgent moments just for you. Pro tip: If you leave a few chunks in the filling, they add a lovely texture. Bonus? The pie tastes even better the next day. Enjoy every bite!
