Nadine's Pecan Pie

recipe

Nadine's Pecan Pie

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If you're wondering why the pastry has no sugar, trust me when I say the filling is as sweet as can be, though less oppressively so with maple syrup than with the more common golden syrup. The hint of saltiness is one of the tart's virtues

Ingredients

100g plain flour
pinch of salt
60g cold butter, cut into pieces
2 tbsp ice-cold water
For the filling:
3 large organic, free-range eggs
125g pecan kernels
60g butter, melted and cooled
200ml maple syrup
1 tbsp lemon juice

Serves: 8 Cook Time: 120 Total Time: 120min

Directions

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Sieve the flour into a bowl and add the salt. Rub the cold butter into the flour until it resembles fine breadcrumbs and add the cold water to bring it together into a ball. Refrigerate for about minutes or freeze for minutes.
On a lightly floured surface, roll out the pastry very thinly and use to line a buttered and floured cm loose-based tin, preferable fluted. Press it firmly into the sides, leaving a slight overhang.
Preheat the oven to //gas mark
Chill the pastry again as before and then blind-bake in the oven for &# minutes until crisp but still pale.
Mix all the filling ingredients together and pour into the pie shell. Lower the oven heat to //gas mark and bake for about hour. Remove from the oven and allow to cool to just warm before serving.

Source: Nadine Abensur