Pecan and maple pie

AT A GLANCE

  • Serves 12 people

  • 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.

Topics:

MAPLE SYRUP, VANILLA, PECANS, DESSERT, BOURBON, AMERICAN, CINNAMON, NUTMEG, PASTRY, BAKING, WINTER

Recipe:

EMMA KNOWLES

Photography:

BEN DEARNLEY

Styling:

EMMA KNOWLES

FEATURED IN

Aug 2011

Aug 2011

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