Pecan Pie

Looking for an Autumnal pie this season? Traditionally eaten at Thanksgiving, this Pecan Pie is sure to be loved by all!

Here’s what you need to get started;

For the pastry;

150g GF plain flour
1/2 tsp xanthan gum
1/4 baking powder
1 tsp sugar
75g butter
60ml water

For the pie filling;

150g pecans, cut into halves
180g brown sugar
2 tbsp maple syrup
100g butter
1/4 tsp salt
3 eggs

For the pastry, mix together the flour, xanthan gum, baking powder, sugar and butter until it forms breadcrumbs. Add the water and mix until a smooth dough forms. Wrap in clingfilm and chill for 30 minutes.

Preheat the oven (180). Roll out the pastry onto a floured work surface. Line a tart tin with the pastry, using an excess to fill any gaps or holes. Spread the nuts evenly into the case.

Place the sugar, syrup, butter and salt into a pan and heat gently. Heat until bubbling and then leave on the heat for another couple of minutes, then remove from the heat and leave to cool for around 5 minutes.

Beat together the eggs in a large bowl, then gradually add in the cooled caramel mixture, beating constantly while pouring. Pour into the pastry case and bake for 30 minutes until the filling has set and it’s golden in colour.

Enjoy!