This recipe is for Heather, and in memory of my mother who adored nuts.
84-98g butter 196g plain flour (1/4 of which can be wholemeal) salt 1 tablespoon sugar I egg
1. To make the pastry, place the flour, butter and sugar in the bowl of a food processor, and process until the mixture resembles fine breadcrumbs. Add the egg and process until the mixture just begins to come together.
Turn the pastry onto a lightly floured surface and knead lightly until smooth. Shape into a disc and place in the fridge for 30 minutes to rest.
3 eggs, lightly whisked 185ml (3/4 cup) maple syrup 100g (1/2 cup firmly packed brown sugar) 50g butter, melted 195g (1 1/2 cups) pecans
2. Preheat oven to 200*C
3. Roll half of the pastry into a round and line a heavy based pan. Allow pastry to rest in fridge for a further 30 minutes, if you have time. (I don’t usually manage this and it is still OK).
4. Cover pastry with baking paper and fill with rice or dried beans.
5. Bake in preheated oven for 10 minutes. Remove paper and rice or beans and bake for a further 8 minutes, or until golden. Remove from oven. Reduce oven temp to 160*C.
6. Meanwhile to make the pecan filling, whisk the eggs, maple syrup, sugar and butter in a medium bowl. Stir in pecans.
7. Pour mixture evenly into warm pastry case. Bake in preheated oven for 20 minutes** or until just set in centre. Place pie on wire rack and set aside for 40 minutes or until completely cool. **( mine took an hour!)
*This can be made into 10 small pies using 2cm-deep, (8cm base measurement) fluted tart tins with removable bases and a 15cm diameter cutter.