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Pecan pie

Pecan pie

Serving size: Serves 10 or more
Cuisine type: American
Cooking time: More than 1 hour
Course: Cakes/baking

INGREDIENTS

Pastry
1¼ cups (185g) plain flour
1/3 cup (55g) icing sugar
125g cold butter, chopped
1 egg yolk
1 teaspoon water

Filling
1 cup (120g) pecans, chopped coarsely
2 tablespoons cornflour
1 cup (220g) firmly packed brown sugar
60g butter, melted
2 tablespoons cream
1 teaspoon vanilla extract
3 eggs
1/3 cup (40g) pecans, extra
2 tablespoons apricot jam, warmed, sieved
METHOD

Process flour, icing sugar and butter until crumbly. Add egg yolk and water; process until ingredients just come together. Knead dough on floured surface until smooth. Cover; refrigerate 30 minutes.

Grease 24cm round loose based flan tin. Roll pastry between sheets of baking paper until large enough to line tin. Ease pastry into tin, press into base and side, trim edge. Cover; refrigerate 30 minutes.

Preheat oven to 180°C/160°C fan-forced.

Place tin in oven tray. Line pastry case with baking paper, fill with dried beans or rice. Bake 10 minutes; remove paper and beans carefully from pie shell. Bake about 5 minutes, cool.

Reduce oven temperature to 160°C/140°C fan-forced.

Combine chopped nuts and cornflour in medium bowl. Add sugar, butter, cream, extract and eggs; stir until combined. Pour mixture into shell, sprinkle with extra nuts.

Bake about 45 minutes. Cool; brush pie with jam.

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