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Pecan and maple pie

You'll need

For brushing: eggwash 4 eggs 2 egg yolks 150 gm brown sugar 375 ml maple syrup 60 gm butter, melted 55 gm plain flour 30 ml Bourbon 1 tsp each ground cinnamon and finely grated nutmeg Finely grated rind of 1 lemon Scraped seeds of 1 vanilla bean 150 gm pecans, coarsely chopped, plus 22 whole pecans, to decorate   Brown sugar pastry 150 gm (1 cup) plain flour 50 gm brown sugar 90 gm cold butter, coarsely chopped 1 egg yolk   Maple cream 300 ml pouring cream 100 ml maple syrup


  • 01
  • For brown sugar pastry, process flour, sugar and 1 tsp sea salt in a food processor until combined, add butter and process until fine crumbs form. Add yolk and process until mixture just comes together, turn onto a lightly floured surface and form into a disc. Wrap in plastic wrap and refrigerate to rest (2 hours).
  • 02
  • Preheat oven to 180C. Roll out pastry to 3mm thick and line a 22cm-diameter tart tin or ring mould placed on an oven tray lined with baking paper. Trim edges, prick base with a fork then refrigerate to rest (30 minutes).
  • 03
  • Blind-bake pastry until light golden (10-12 minutes), remove paper and weights, brush with eggwash and bake until crisp and golden (6-8 minutes).
  • 04
  • Reduce oven to 160C. Whisk eggs, yolks and sugar in a bowl to combine, then whisk in maple syrup, melted butter, flour, Bourbon, spices, rind, vanilla seeds and a pinch of salt. Stir in chopped pecans then pour into pastry case. Arrange whole pecans on top and bake until golden and set (45 minutes-1 hour), then cool to room temperature.
  • 05
  • Meanwhile, for maple cream, combine ingredients in a bowl. Serve with pecan and maple pie.

At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Featured in

Aug 2011

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