Pecan & maple pie

Pecan & maple pie

This traditional American recipe is all about contrasting textures - crumbly base, gooey filling and crunchy nut topping.

By , 21 September 2015
Pecan & maple pie
  • Ready in: 100 mins
  • Serves: 12
  • Price: 58p per serving
Nutritional Info
Each 71g serving contains
  • Fat high
  • Saturates high
  • Sugars med
  • Salt low
  • Energy 1302KJ 311KCAL
of your reference intake.
Typical energy values per 100g: 1834kJ/438kcal.
  • 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.