Pecan pie
recipe
Pecan pie
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This sweet, crunchy pie originated in the southern United States, where pecan nuts are widely grown.BAKER’S TIP: Try to buy nuts fresh, each time you want to bake with them. Remember to buy them in small batches and never store them for very long. Nuts turn rancid quickly, due to the large amount of oil they contain, and a single rancid nut can taint and ruin this tart. Lasts 12 weeks frozen.
Prepare ahead: The unfilled pastry case can be prepared ahead and stored in an airtight container for up to 3 days, or frozen for 12 weeks.
Recipe from Step by Step Baking, Caroline Bretherton, DK, £25, dk.com
Ingredients
- 150g (5½oz) plain flour, plus extra for dusting
- 150ml (5fl oz) maple syrup
- 100g (3½oz) unsalted butter, chilled and diced (for pastry)
- 60g (2oz) butter (for filling)
- 50g (1¾oz) caster sugar
- 175g (6oz) light soft brown sugar
- 1 egg yolk (for pastry)
- few drops of vanilla extract (for filling)
- ½ tsp vanilla extract (for pastry)
- pinch of salt
- crème fraîche or whipped cream, to serve (optional)
- 3 eggs (for filling)
- 200g (7oz) pecan nuts
Serves:
8
Preparation:
15
Cook Time:
90
Total Time:
105min
Directions
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- Using your fingertips, rub together the flour and butter, or pulse-blend in a food processor until they form fine crumbs. Stir in the sugar. Beat the egg yolk with the vanilla and mix them into the dry ingredients, bringing the mixture together to form a soft dough; a little water to bring the dough together, if needed. Wrap in cling film and chill for 1 hour. Preheat the oven to 180°C (350°F/Gas 4).
- Roll out the pastry on a well-floured surface to 3mm (1⁄8in) thick. It will be fragile, so if it begins to crumble, bring it together again with your hands and gently knead to get rid of any joins. Use it to line the tin, leaving an overlapping edge of at least 2cm (.in). Prick the base all over with a fork.
- Line the pastry case with parchment and weigh it down with baking beans. Place the case on a baking sheet and blind bake it for 20 minutes. Remove the beans and paper, and bake for a further 5 minutes if the centre still looks a little uncooked.
- Pour the maple syrup into a pan, and add the butter, sugar, vanilla extract, and salt. Place the pan over low heat, and stir constantly until the butter has melted and the sugar dissolved. Remove the pan from the heat and leave the mixture to cool until it feels just tepid, then beat in the eggs, one at a time. Stir in the pecan nuts, then pour the mixture into the pastry case.
- Bake for 40–50 minutes or until just set. Cover with a sheet of foil if it is browning too quickly. Remove the pie from the oven, transfer it to a wire rack and leave to cool for 15–20 minutes. Remove from the tin and either serve it warm or leave it on the wire rack to cool completely. Serve with crème fraiche or whipped cream. store The pie will keep in an airtight container for 2 days. prepare ahead The unfilled pastry case can be prepared ahead and stored in an airtight container for up to 3 days, or frozen for 12 weeks.
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