No need for glucose syrup in this deliciously, caramel and nutty pie! Loaded with organic pecans, sweetened with pure maple syrup and set with free range eggs 🥚 it’s great for a weekend picnic, dessert with friends or to have with coffee ☕️
1 1/4 cups plain flour
1/2 teaspoon salt
120g cold salted butter
Ice cold water
2 1/2 cups organic pecan halves (I toasted them in a pan over low heat for extra flavour)
4 large eggs (I used duck eggs)
1 cup pure maple syrup
1/3 cup panela sugar or you could use coconut or brown sugar
2 teaspoons vanilla bean extract
1/2 teaspoon ground cinnamon
1 teaspoon salt
2 teaspoons cornflour
3 heaped tablespoon grass fed butter melted
1. Process pie shell ingredients till dough forms. Add ice water as necessary to bring together, a spoonful at a time. 2. Form dough into a ball, wrap with plastic wrap and refrigerate for at least an hour. 3. When ready, place into a lined pie dish (approximately 20-20cm diameter) and refrigerate till firm. Preheat oven 180deg fan forced. 4. Line the shell with baking paper and fill with pie weights or dried beans/rice. Bake 15 minutes, remove weights and paper brush pastry with whisked egg yolk and bake a further 5 minutes. Remove from oven and set aside. 5. Meanwhile mix all filling ingredients well in a bowl making sure to whisk out any cornflour lumps. 6. Arrange pecans over pastry and pour filling gently over. 7. Bake for 30 - 40 minutes depending on your oven (some ovens run hotter than others so just check to see while it’s cooking).
8. Once it has set, remove from oven. When cool, remove from pie dish and baking paper before slicing.
Serve and enjoy!