PECAN PIE

Homes+ (Australia) - - EASY AS PIE -

SERVES 6–8 PREP 30 MIN­UTES + 50 MIN­UTES TO CHILL

COOK 1 HOUR 5 MIN­UTES

PAS­TRY

1½ cups plain flour

1/3 cup icing sugar mix­ture

125g cold but­ter, chopped

1 egg yolk

Thick­ened cream, whipped, to serve FILL­ING

1½ cups pecan halves, toasted (see tip) ¾ cup maple syrup

2 eggs, lightly beaten

2 ta­ble­spoons plain flour

40g but­ter, melted

STEP 1 Sift flour and icing sugar into a large bowl.

STEP 2 Us­ing fin­ger­tips, rub in but­ter un­til mix­ture re­sem­bles bread­crumbs. Add yolk and mix un­til dough comes to­gether.

STEP 3 Turn dough onto a lightly floured sur­face and knead lightly un­til smooth. Wrap in plas­tic wrap. Chill for 30 min­utes. STEP 4 Roll out pas­try be­tween 2 sheets of bak­ing pa­per un­til 4mm thick.

STEP 5 Lift dough onto a rolling pin. Drape over a 23cm flan pan with re­mov­able base. STEP 6 Gen­tly ease pas­try into case, press­ing around edges.

STEP 7 Trim ex­cess pas­try from edges, us­ing rolling pin. Chill for 20 min­utes.

STEP 8 Pre­heat oven to 180°C. Line pas­try case with bak­ing pa­per and fill with bak­ing weights. Place on an oven tray. Bake for 10–15 min­utes. Re­move pa­per and weights. Bake for a fur­ther 5–10 min­utes. Re­move from oven. Re­duce tem­per­a­ture to 160°C. STEP 9 Com­bine fill­ing in­gre­di­ents to­gether in a medium bowl.

STEP 10 Pour fill­ing into pas­try case. Bake for 35–40 min­utes or un­til firm. Let cool. Cut into wedges and serve with whipped cream (or ice-cream if you pre­fer).

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