pecan and maple pumpkin pie
SERVES 6–8
PREP TIME 30 mins, plus chilling, COOK TIME 1–1 1⁄4 hrs, plus cooling
Ingredients:
1 1⁄4 cup all-purpose flour, plus extra for dusting
7 tbsp unsalted butter, chilled and diced
1⁄4 cup sugar
1 egg yolk
1⁄2 tsp vanilla extract
For the filling:
2 1⁄2oz (75g) pecans, roughly chopped
3 eggs
1⁄2 cup light brown sugar
2 tsp ground cinnamon
1 tsp mixed spice
4 tbsp maple syrup
1 3⁄4 cups heavy cream
14oz can processed pumpkin, or 14oz (400g) roasted and puréed pumpkin
Method:
1 To make the pastry, rub the flour and butter together in a large bowl with your fingertips until the mixture resembles breadcrumbs. Stir in the sugar. In a separate bowl, beat together the egg yolk and vanilla extract, then add to the flour mixture and bring the mixture together to form a soft dough, adding a little water if needed. Wrap in plastic wrap and chill for 30 minutes.
2 Preheat the oven to 350ºF (180ºC). On a lightly floured surface, roll out the pastry to a thickness of 1⁄8in (3mm) and use it to line a 9in (23cm) loose-bottomed tart pan, leaving an overlapping edge of at least 3⁄4in (2cm). Prick the bottom with a fork, line with parchment paper, and fill with baking beans.
3 Place the pan on a baking tray and bake for 20 minutes. Remove the beans and parchment paper, and bake for a further 5 minutes if the center is uncooked. Sprinkle the pecans over the bottom of the pastry case.
4 For the filling, whisk the eggs, brown sugar, half the cinnamon, the mixed spice, half the maple syrup, and half the cream together in a large bowl. When they are well blended, beat in the pumpkin to make a smooth filling. Partially pull out an oven rack from the oven and place the pan on it. Pour the filling into the case and slide the rack back into the oven.
5 Bake for 45–50 minutes until the filling is set, but before it begins to bubble up at the edges. Trim off the pastry edge while still warm, then set the pie aside to cool in its pan for 15 minutes before turning out.
6 Lightly whip the remaining cream until soft peaks start to form, stir in the remaining cinnamon and maple syrup, and serve with the pie.
COOK'S TIP
The pie will keep for up to 2 days, chilled in an airtight container.
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