Pecan and maple pie

The sweet and nutty flavors of this pie are enclosed in a golden pâte brisée pastry. Pecan and maple syrup create an extremely satisfying combination of textures and tastes. Whilst still baking in the oven, the rich aromas invite to try the first slice of this crunchy and sticky pie! The early autumn days are especially suitable for home baking this delicious treat.

Deliciously moorish pecan nuts are similar to their walnut cousins but without the bitter taste

The following recipe is adapted from “Ultimate Cake” by Barbara Maher.

Ingredients for 8 to 10 slices

For the pâte brisée pastry

- 180 g of plain sifted flour

- Pinch of salt

- 100g of chilled butter, cut into small cubes

- 2 tbsp of caster sugar

- 1 lightly beaten egg yolk

- 1 to 2 tbsp of iced water

- 1 egg white

For the filling

- 90 g of butter

- 125 g of light muscovado sugar

- 3 eggs

- 100 ml of maple syrup

- 150 ml of golden syrup

- 1 tbsp of brandy

- Pinch of salt

- 150 g of medium to finely chopped pecans

- 1 tbsp of plain flour

- 250 g of pecans for pie decoration

Preparing the pâte brisée pastry

If time is of essence, it is ideal to make the pâte brisée pastry a day in advance, as it keeps well in the fridge.

In a large bowl sift the flour again and add salt. Make a well in the centre and put the butter cubes.  Using your fingers rub the butter and flour together, long enough to tease out all the butter knobs, until it becomes a fine and crumb-like mixture. The best result is achieved by lifting the crumbs and letting them fall back down again.

Add the caster sugar to the mix and distribute evenly by stirring with a fork.

In a small bowl, mix together the egg yolk and iced water. Once well blended, drizzle it over the flour mixture whilst stirring continuously with a knife until the mixture starts to stick together in lumps.

Form a rough pastry ball using the heel of your hand. It is important to do this quickly to prevent pastry from sticking. Then knead briefly on a lightly floured surface until the pastry ball is round and smooth.

Wrap in cling foil and refrigerate for at least one hour.

Allow the pastry to come back to room temperature before kneading briefly and rolling on a lightly floured surface.  Keep flouring the rolling pin frequently to prevent the pastry from sticking. Roll out a circle that is approximately 5 cm larger than the flan dish (ours is 25 cm in diameter).

Using a dough scraper gently lift the pastry edge from the surface and place the rolling pin underneath. Carefully lift the entire pastry so that it rests on the rolling pin and then unroll over the flan dish.

Carefully ease the pastry into the bottom of the flan dish, ensuring it is well pressed where the base and sides of the dish meet. Use a knife to remove any excess pastry that falls over the dish edges. With your index finger, firmly press the pastry to the sides.

Chill for at least one hour before baking, as this will prevent the pastry from shrinking in the oven.

Prick the bottom of the pastry with a fork and line with a baking paper (the paper should be cut into a circle that is approximately 3-5 cm larger that the flan dish). Then fill the dish with ceramic pastry beans or dried pulses. This will prevent the base from rising and sides from falling down. Bake in a preheated oven (200 degrees Celsius or gas mark 6) for approximately 15 to 20 minutes, until lightly golden.

Then remove the ceramic beans or pulses and the baking paper. Whilst it is still hot, brush the pastry with the egg white as this will seal it and prevent the pastry from becoming soggy once it contains the filling.

Preparing the pecan and maple filling

Beat the butter and sugar together until the mixture is pale and fluffy. Using a kitchen robot with a cake beater attachment (for example Kenwood K-beater) gives a perfect result with very little effort. Beat in the eggs one at a time. Then slowly add the maple and golden syrups together with brandy and salt.

In a separate bowl mix together the chopped pecans and flour.  Then gently fold them into the main mixture ensuring the pecans and flour are well incorporated.

Pour the liquid mixture into the flan dish and bake in a preheated oven (180 degrees Celsius or gas mark 4) for approximately 15 minutes, until the filling is lightly set.

Remove the pie from the oven and arrange the pecan halves on top into a circular pattern. The filling mixture will still be wobbly so carefully deposit each pecan half exactly where you want it to sit.

Return the pie to the oven and bake for another 30 minutes until the filling is set. Keep en eye on the pie as the pastry may start to overbrown. To prevent this, cover with a piece of foil shaped into a dome.

Remove from the oven and cool on a wire rack before serving warm or cold.

Filling treat for a sunny autumn afternoon