Taste this pecan nut pie and no other will be good enough again!
I few weeks ago I wrote about the pecan nuts in our garden which were at that stage beginning to ripen. Now at last they are ripe and fell from the trees, which in our home means time for a pecan nut pie.
I have tried many recipes over the years and this one is a firm favourite with everyone.So join me as I make yet another pecan nut pie.
For the pastry:
1 cup (250 ml)cake flour
a pinch of salt
100 g cold butter
2 t (10 ml) caster sugar
4 t (20 ml) ice-cold wter
1 t (5 ml) lemon juice
a little fresh lemon zest (optional)
For the filling:
130 g pecan nuts
about 60 g butter, melted
200 ml (just under a cup) brown sugar (treacle sugar if you’re feeling particularly decadent)
2 egg yolks beaten
100 ml golden syrup
5 ml (1 teaspoon) vanilla essence
Sift the flour and salt. Cut the butter into the flour, then rub it in with cold fingertips until it resembles rough breadcrumbs. Add the caster sugar. In a separate bowl, mix together the egg, water, lemon juice and zest. Add to the flour and butter and mix quickly and lightly into a dough (the less you handle it, the better). Wrap in clingwrap and put in the fridge for about 30 mins.Take it out, roll it quickly and lightly into a circle, and use it to line a pie dish.
Arrange the pecans in the pastry case in a single layer.
Melt butter, sugar and golden syrup in a saucepan on the stove. Ad the beaten egg yolks slowly and let simmer for about five minutes while stirring continuously. Add the vanilla essence.
Pour the warm syrup mixture carefully over the nuts (they will float to the top).
Bake at 180 C for about 40 minutes. When you take the pie out the oven, it will still look runny – leave it for about 20 minutes to set
Serve with vanilla ice cream and coffee.