Maple Pecan Pie

By Wednesday, November 26, 2014

Pecan pie may have originated from the US, but it has managed to travel all the way across the Atlantic and become a holiday favourite in our household. I would say however, that this pie probably has more loyalties to Canada with the addition of maple syrup. It works really well with the golden syrup, adding an extra element of sweetness that is slightly nutty. This is fabulously indulgent desert that is mouthwateringly sweet and gooey. To take it to another level, serve with a good dollop of clotted cream. 





Serves 8-10

You will need:
rolling pin
baking beans
tart dish

Pastry:
250g plain flour
150g butter, chilled and diced
50g icing sugar
1 egg

Filling:
200g soft brown sugar
110g butter, softened
2 tbsp maple syrup
2 tbsp golden syrup
1 egg
1 tsp sea salt
1 tsp cinnamon
1 tsp vanilla extract
150g pecans



Preheat the oven to 220 degrees/ gas 7.  Begin by making the pastry. Place the flour, icing sugar and butter into a mixing bowl. Rub the butter into the flour and sugar until it resembles fine breadcrumbs. Then stir in the egg until everything comes together to form a dough. Wrap in greaseproof paper and leave to chill in the fridge for 30 minutes. 

Then, roll out to the size of your tart dish, making sure you leave plenty of spare pastry around the sides. I like to have quite thick pastry for this recipe, but by all means you can make it as thin as you want! Gently fit the pastry into the tart dish, prick with a fork and leave to chill in the fridge for a further 20 minutes. 



Cover the pastry with some greaseproof paper and pour in enough baking beans to generously fill the whole tart dish. Place the tart case on a baking tray and put in the oven. Bake for 15 minutes, then remove the beans and paper, brush with some egg wash and bake for a further 5 minutes. 

In the meantime, make the filling. Cream together the butter and sugar. Add in the eggs, maple syrup, golden syrup, salt and vanilla and stir until everything is combined.   




Then, pour into the baked pastry case. Carefully place the pecans on top of the filling. 




Bake for 40-50 minutes until nearly set, then leave to cool slightly. Serve and enjoy! 


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