Welcoming Autumn nights!
We were in Yosemite National Park only a few weeks ago eating one of the best pecan pies i have ever tasted.
So this week it was a toss up between a chocolate dessert and a pecan pie to accompany us to a dinner party on a cool London night.
I had a go at recreating it. Served with a dollop of cream.
Gooooey, crunchy, buttery short pastry. Always a winner.
I used Jamie Oliver’s pastry recipe. It requires no mixers, only your hands. Have a go !
Remember, your butter needs to be cold. Not frozen, but straight from the fridge. You don’t want it melting, that will not result in a good pastry!
Photos by Daniel Nadel <3
Makes one 9” pie
For the pastry,
- 500g plain flour, plus extra for dusting
- 100g icing sugar, sifter
- 250g good-quality butter, cold, cut into small cubes
- 1/2 tsp of cinnamon
- 2 large free-range eggs, lightly beaten
- splash of milk
For the filling,
- 1 cup dark muscovada sugar or light brown sugar
- 3 cups golden syrup
- 1 tbsp Bourbon (if you don’t have any, it’s ok to leave it out)
- 3 free-range eggs
- 1 tsp vanilla extract
- 1/2 tsp salt
- 2 cups of pecan halves, chopped plus some for presentation
- double cream/whipped cream/greek yogurt, to serve
Sieve the flour from a height on to a clean work surface and sieve the icing sugar over the top. Using your hands, work the cubes of butter into the flour and sugar by rubbing your thumbs against your fingers until you end up with a fine, crumbly mixture. Don’t rush this step, it may take about 5 minutes of just light rubbing the dough between your fingers before it’s ready. It will literally look like a bowl of course sand.
At this point, you can begin to add flavours to your pastry, so now add in the cinnamon
Add the eggs and milk to the mixture and gently work it together till you have a ball of dough. Flour it lightly. Don’t work the pastry too much at this stage or it will become elastic and chewy, not crumbly and short. If you think the mixture is too dry, add a touch more egg with your fingers, or a little more milk but be careful not to make it too wet.
Flour your work surface and place the dough on top. Pat it into a flat round, flour it lightly, wrap it in glad wrap and put it into the fridge to rest for at least half an hour.
Using a floured rolling pin, roll out the dough on a lightly floured surface to a large circle about 11″ wide and 3mm thick. Carefully roll your dough around your rolling pin so you can easily transfer it onto the pie tin. You want to have excess dough over the edges of the tin, about 1.5cm
Trim the excess dough so that it’s even around the tin, then fold it under the edge of the dough, pressing along the rim or the pan and forming a high, fluted border.
Chill the pie shell in the freezer for about 15 minutes. Meanwhile, in a large saucepan, combine the sugar, golden syrup, bourbon, and butter. Bring to a boil over medium heat.
Boil for about 1 minute, stirring constantly and scraping back any foam that clings to the sides of the pan.
Remove the pan from the heat; set aside to cool to lukewarm, at least 15 minutes. Meanwhile, preheat the oven to 170C degrees.
In a small bowl, beat the eggs until creamy. Beat the eggs into the cooled syrup; stir in the vanilla, salt, and pecans. Pour the filling into the pie shell. Bake on the lowest rack until the filling is set but still slightly wobbly in the centre, about 50 minutes. Cool the pie completely on a wire rack before gently removing from it’s tin.
You can either serve the pie at room temperature or warm it in the oven prior to serving.
Serve with cream or yogurt.
The Friday Baker. xx
Posted19 October, 2013
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