Recipe 15: Pecan Pie

Ingredients:

Pastry:
200g plain flour
115g Butter
2tbsp Caster Sugar
Cold Water

Filling:

70g Unsalted butter
100g light muscovado sugar
140g golden syrup
1 large Egg beaten
1 tsp vanilla extract
115g pecan nuts

Method:

1: Rub the butter into the flour until it forms breadcrumbs and then stir in the sugar and add a little water to make a firm dough. Cool for 15mins in clingfilm.
2: Preheat oven to Gas Mark 6/ 200c
3: Roll out the pastry to line a 9 inch tart tin. Prick the base with a  fork. Chill for a further 15mins.
4: Line the pastry with baking paper and fill with baking beans/rice and cook (bake blind) in the oven for 10minutes. Remove paper and beans/rice and cook for 5 more mins. Reduce oven to 180c/Gas Mark 4
5: melt the butter, sugar and syrup in a pan. Remove from heat and quickly beat in egg and vanilla extract.
6: Mix in the chopped pecans and bake for 35-45 mins in the oven until the filling has set. Serve warm or cold.

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