Great British Bake Off’s Richard Burr rustles up a scrumptious pecan pie, one of America’s classic recipes.
200 g Plain Flour
1/2 tsp Salt
100 g Caster Sugar
100 g Unsalted Butter
5 Large Eggs
75 g Unsalted Butter
100 g Golden Caster Sugar
50 g Soft Brown Sugar
100 g Golden Syrup
100 g Maple Syrup
1/2 tsp Vanilla Paste
100 g Pecan Halves
200 g Chopped Pecans
2 tbsp Spiced Rum
STEP 1: SWEET PASTRY
Make the sweet pastry by mixing the flour, salt and 100g caster sugar in a bowl, then rubbing in the butter by hand, until you have a fine breadcrumb consistency.
STEP 2: BREAK IN EGG
Break 1 egg into the dry mixture, and combine with a wooden spoon. Mix until a soft dough has formed.
STEP 3: FIRM IT UP
Tip onto a floured surface and gently knead for a minute or two, then shape into a flat-ish disc about 10cm wide. Wrap this up in cling film and put in the fridge for 30 mins to firm up.
STEP 4: PUT IN TIN
Once the pastry has firmed up, take it out of the fridge and preheat the oven to 180oC fan. Roll out the pastry on a floured surface to a circle of roughly 30cm. Roll this circle up onto a rolling pin and then lay out into a 23cm loose based tart tin. Press the pastry into the tin, but leave the excess hanging over the edges.
STEP 5: BLIND BAKE IT
Cut a disc of baking parchment larger than the tin, crunch it up, then flatten it out again and lay into the tin. Crunching it up makes it more malleable when you add the baking beans. Pour baking beans into the baking parchment and ‘blind bake’ in the oven for 15 minutes.
STEP 6: LEAVE TO COOL
Take the tin out and remove the baking parchment and baking beans. Turn the oven down to 140oC fan and brush the base with a beaten egg. Return to the oven for 8 minutes, then take out and leave to cool.
STEP 7: START MAKING THE FILLING
To make the filling, start by measuring out the golden syrup and maple syrup into a saucepan, by putting the saucepan on the scales and pouring in the liquids. Add 100g golden caster sugar, 50g soft brown sugar and the butter and put on a low heat on the hob to melt together.
STEP 8: MAKE THE REST OF THE MIXTURE
While the wet mix is melting on the hob, beat 3 eggs, vanilla and rum together, and chop 200g of pecan nuts (remember to leave 100g of halved pecans intact. Allow the syrup mixture to cool for 20 minutes, then stir the beaten egg mix and chopped nuts into it. Preheat the oven to 180oC fan.
STEP 9: POUR INTO TART CASE
Pour the mixture into the tart case and carefully arrange the remaining pecan halves on the surface.
STEP 10: BAKE,COOL AND ENJOY
Bake for 30-35 minutes, until the pie has risen in the middle – this will indicate that it’s set. Keep an eye on the nuts, making sure they don’t take on too much colour – if they are browning up too quickly, cover with tin foil for the rest of the bake. Take out and set on a wire rack until completely cool.