Pecan pie

pastry:
200 g flour
10 g cornflour
pinch of sea salt
10 g golden caster sugar
1/2 orange zest, finely grated
140 g cold butter, grated
10 ml of cold water
1 medium egg

filling:
50 g butter, melted
3 medium eggs
120 g brown sugar
100 g maple syrup
165 g organic corn syrup
1 tbsp flour
1 tbsp vanilla extract
1 tbsp cacao
180 g pecans
finely grated zest of 1/2 orange

Make the pastry.

Put the flour, cornflour, sugar, orange zest, and salt in a bowl. Grate the butter on a coarse grater into the flour. Rub the butter into the flour mixture with your fingers until it resembles coarse breadcrumbs. You can also prepare the dough in a food processor with the fine blade – add all the ingredients and process on medium speed until crumbly. Add egg with water and mix gently until the dough is uniform – do not over-knead or the crust will be hard, not flaky. Wrap the dough in cling film and refrigerate for 30 minutes.

Heat the oven to 210°. Butter a 22cm tart form. Roll out the dough and place in the pan. Press the sides of the dough to the pan and cut off the excess dough. Prick with a fork, lay baking paper on top, and fill with baking beans—bake for 15minutes. Then take the pan out, remove the baking beans and paper, and bake for another 8 minutes. Take out of the oven.

Mix all filling ingredients, except pecans. When ready to bake, add pecans. Lower the heat to 180°. Pour filling into the prepared base, place in the oven (one level lower than the middle), and bake for 35 - 40 minutes or until the filling has risen and starts to crack. Take out and leave to cool. Serve warm or cold.


Recipe and pictures: Signe Meirane
Camera: Sony Alpha 7s
In cooperation with Seeberger