Pecan & maple pie
- 140g plain flour
- 135g cold unsalted butter, cubed
- 150ml good-quality maple syrup
- 175g muscovadosugar
- 1/2 tsp vanilla extract
- 3 eggs, beaten
- 200g pecan nuts
Pre-heat the oven to 180C/160C Fan/Gas 4. Put the flour, a pinch of salt and 85g butter in a processor and blitz until fine crumbs form. Add 2-3 tbsp cold water to make a dough that's soft but not sticky.
Roll out the pastry on a floured surface and use to line a 20cm fluted flan dish. Chill for 30 minutes.
Heat the syrup plus the remaining butter, sugarand vanilla extract gently in a small pan until melted. Allow to cool for 10 minutes before stirring in the eggs and pecans.
Pour the mixture into the pastry case, arranging the pecans the correct side up. Bake for 40 minutes until just set, covering with foil if the pecans start to brown too much.
Leave to cool in the flan dish for 15 minutes before serving with crème fraîche or whipped cream.