Maple Syrup and Pecan Pie2014-10-03
- Servings : 8
- Prep Time : 10m
- Cook Time : 55m
- Ready In : 1:05 h
- 3 eggs,beaten
- 3½ oz (100g) dark brown sugar
- 5 fl oz (150ml) golden syrup
- 3 fl oz (85ml) maple syrup
- ½ tsp vanilla essence
- ⅛ tsp salt
- 4 oz (115g) pecan halves
- FOR THE PASTRY
- 5½ oz (165g) plain flour
- ½ tsp salt
- 1 tsp ground cinnamon
- 4 oz (115g) lard or vegetable fat
- 2-3 tbsp iced water
Preheat a 425°F/220°C/Gas 7 oven.
For the pastry, sift the flour, salt and cinnamon into a mixing bowl. Using a pastry blender, cut in the fat until the mixture resembles coarse breadcrumbs. Sprinkle in the water, 1 tablespoon at a time, tossing lightly with your fingertips or a fork until the mixture forms a ball.
On a lightly floured surface,roll out the pastry to a circle 15 in (38 cm) in diameter. Use it to line a 9 in (23 cm) pie tin, easing in the pastry and being careful not to stretch it.
With your thumbs, make a fluted edge. Using a fork, prick the bottom and sides of the pastry case all over. Bake until lightly browned, 10-15 minutes. Let cool in the tin.
Reduce the oven temperature to 350°F/180°C/Gas 4. In a bowl, stir together the eggs, sugar, syrups, vanilla and salt until week mixed.
Sprinkle the pecans evenly over the bottom of the baked pastry case. Pour in the egg mixture. Bake until the filling is set and the pastry is golden brown, about 40 minutes. Let cool in the tin, set on a wire rack.