Moist and delicious pie, food memories, vacation memories, divine Greek islands, divine inspiration…

You need:

- 200 g walnuts,
- 125 g flour,
- 4 eggs,
- 90 g butter,
-  90 g granulated sugar,
- 2 teaspoon vanilla sugar,
- 1/2 teaspoon cinnamon,
- 1 teaspoon baking powder,
- 1 lemon and
- Salt.

For the syrup you need: 125 g sugar, ½ lemon, 1 stick of vanilla, 1 stick of cinnamon and 2 tablespoons of Greek brandy (or any brandy).

Direction:

Cream the butter (70g, with the rest of 20g butter the pan) sugar and vanilla sugar until light and fluffy. Add the egg yolks one by one (save egg whites from the side) and mix until it becomes puffy.
Sift the flour, baking powder, cinnamon, 150 g chopped walnuts (with rest sprinkle the pie) and grated lemon rind. Add it to the butter mixture and mix well by hand.
Whisk the egg whites until they become stiff (with a little salt) and stir them in prepared mixture. Butter the pan. Put the mixture in the pan (22 cm diameter). Bake pie in the oven at 180 ˚C about an hour.

Syrup: In the meantime, dissolve the sugar in the water, add the lemon rind, cinnamon and vanilla and the brandy and boil gently for 8 minutes. Bear in mind that the syrup must be poured hot over the hot karidopitta in order to be well absorbed. Strain it. 

Take the pie out of the oven and cut the shapes (traditionaly into diamond or square shapes) you want but leave it in the pan. Pour the hot strained syrup slowly all over and let it stand for at least 20 minutes so that it can be absorbed. Put the pie cubes on the serving plate and sprinkle with the remaining chopped walnuts.

Pie goes best with ice cream.