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Salt-and-pepper squid with saffron potatoes

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Pecan pie

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Pecan pie

By Jacqueline Burgess

Serves 8

Difficulty Easy

Prep Time 45 minutes, plus 1 hour’s chilling time

Cooking Time 1 hour, plus 2 hours setting time or overnight

Ingredients

For the pie crust

280 g cake flour
a pinch salt
180 g cold butter
1 extra large, free-range egg yolk
4 t ice-cold water
1 t lemon juice

For the filling

3 free-range eggs
1 cup maple syrup
4 T butter, melted
100 g brown sugar
2 t flour
1 t vanilla extract
1 t sea salt
½ t ground cinnamon
200 g pecan nuts

Method

1. Preheat the oven to 180°C. Start by making this shortcrust pastry. Roll out the shortcrust pastry to a thickness of 1 cm and use to line a large pie dish. Bake blind for 15 minutes.

2. In a bowl, whisk the rest of the ingredients (except the pecans) until well combined. Fold in the pecans and pour the mixture into the pie dish.

3. Bake for 40-45 minutes. Allow to cool for at least 2 hours, to set.

Cook's note: For best results, chill the pastry for 10 minutes in the pie dish before baking.

Find more sweet-tart recipes here.