Pecan Pie

Ingredients

For the pastry:

250g plain flour

pinch of salt

110g butter, cubed

4-5 tbsp. cold water

For the topping:

75g butter, softened

100g golden caster sugar

175g golden syrup

175g maple syrup

3 eggs, beaten

½ tsp vanilla extract

300g pecan halves

Method

In a large bowl add the flour and salt and combine with the butter using your fingertips, rub the mixture together until your mixture resembles breadcrumbs.

Using a knife, stir in just enough cold water to bind the mixture together.

Shape the dough in to a ball, wrap in cling film and chill for 10-15 minutes – before using.

On a lightly floured surface roll the pastry out to around 30cm across, and use to line your 23cm pie pan – ensuring you take the pastry right up the sides of the pan.

Using a fork, prick the base of the tart tin and chill for 30 minutes.

Heat the oven to 190C/170C fan/gas 5.

Line the pie pan with baking parchment, fill with baking beans and bake for 15-20 minutes until the sides are set.

Remove the beans and parchment and return to the oven for 5-10 minutes or until the base is set and the pastry is golden. Leave to cool.