Sweet Spiced and sweet pecans enveloped in a buttery flaky crust. A simple delicious and classic dessert.
340gm (12 oz) plain flour
¼ tsp baking powder
150ml (5oz) water
1 tbsp apple cider vinegar
230gm cold butter, cubed
2 and 1/2 cups (250gm) coarsely chopped pecans
3 large eggs
1 cup maple syrup or corn/glucose syrup
1/2 cup (100gm) brown sugar
1 1/2 tsp vanilla extract
1/4 cup (60gm) butter, melted and cooled
1/2 tsp salt
1/2 tsp cinnamon (optional)
Make the Pastry
Place flour, salt and baking powder together in bowl.
Slightly soften 1/3 of the butter then add into flour mixture. Rub using your fingertips or a pastry blender until it is evenly mixed into flour. You may also do this in the food processor.
Add the rest of of the cold butter into the flour mix. Incorporate the rest of the butter until it looks like breadcrumbs. Ensure there is still larger clumps, do not over blend! You can also do this in the food processor by pulsing. But be very careful not to overmix dough.
Add the liquid by drizzling slowly into the flour-butter mixture. (you may not need it all) Use a fork to mix. When dough mostly holds together you have added enough.
Divide the pastry into half. Create a round disk with each then wrap with cling wrap and place in them in refrigerator for at least an hour or overnight.
Pecan Pie Filling
After the pie crust has chilled, adjust the oven rack to the lower third position and preheat the oven to 180°C/350°F
Roll out the chilled pie crust onto a lightly floured surface. Remember, when rolling out the chilled pie dough disc, always use gentle force with your rolling pin. Start from the center of the disc and work your way out in all directions, turning the dough with your hands as you go. Roll it out into a circle 30cm/12inch in diameter. Carefully place the dough into a 23cm/9inch pie dish. Tuck it in with your fingers, making sure it is smooth.
The filling: Spread pecans evenly inside pie crust. Set aside. Whisk the eggs, syrup, brown sugar, vanilla, melted butter, salt, and cinnamon together in a large bowl. Once completely combined and thick, pour evenly over pecans.
Bake the pie for 40-50 minutes, or until the top is lightly browned. After the first 20 minutes of bake time. I create a tent from a piece of aluminium foil over the whole pie if it is browning too quickly. Remove finished pie from the oven and place on a wire rack to cool completely. The pie filling will settle as it cools.
Slice and serve pie warm or at room temperature. Top with whipped cream
Cover and store leftover pie at room temperature for 1-2 days or in the refrigerator for 4-5 days.