My grandmother often baked this walnut pie, especially for holidays. This pie can be stored without refrigeration, and it was a great thing in the old days when fridge didn’t even exist. Although written sources are not available, I’m inclined to think that this walnut pie appeared first in the Hungarian cuisine sometime during the 19th century. The word magnate in its name may also refer to that age, I believe it was called magnate’s pie because only the wealthy class could afford to buy walnut and lemon.

Making magnate’s walnut pie is not a big deal. The base is a shortcrust pastry topped with appricot jam and a light, fluffy walnut foam. Apricot jam can be replaced by any other kind of jam (plum, rapsberry, etc.). Making the grid on the top of the walnut filling needs some handiness, but don’t worry, if I can do it, you can do it, too.