- 320g sweet shortcrust ready rolled pastry
- 25g butter
- 175g dark muscovado sugar
- 3 large eggs
- 200ml maple syrup
- 1 teaspoon ground nutmeg
- 150g pecan halves
How to make
Pre-heat the oven to 200c gas mark 6
Remove the pastry from the packet and allow to come up to room temperature.
Lay out the pastry and if required roll out a little on a floured surface to ensure it is large enough to cover the flan tray. Take the pastry and line the loose based, fluted flan tray and trim away any excess pastry. Take a fork and prick the pastry all over, place baking paper over the top and weigh down with baking beans (alternatively you can use lentils or coins) and blind bake for 15 minutes.
While the pastry is blind baking make the filling. Beat the sugar and butter together in a large bowl. Add the maple syrup, eggs and nutmeg, beat together well. This may take up to 5 minutes.
Remove pastry from the oven. Remove the baking beans and baking paper, return to the oven for a further 5 minutes until the base has dried out. Remove from the oven and turn the oven down to 180c gas mark 4.
Take the pecans arranging about ¾ of them flat side down in the pastry case. Pour in the filling and add the remaining nuts, arranging them evenly around the pie filling. Place the tray onto a large baking tray and transfer to the oven. Bake for 30-40 minutes or until the centre of the pie has just set. Remove from the oven and leave to cool.