| Maple pecan pie |
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| Written by Claire Hopley, 2006 | |
 An old favourite with added maple flavour.22cm (9in) shortcrust pastry shell 250ml (8fl oz) maple syrup, preferably dark 60g (2oz) brown sugar 90g (3oz) butter, cut in pieces 3 extra-large eggs pinch salt 250g (8oz) pecan halves or pieces Preheat the oven to 190ºC. Cover the pastry shell with foil and fill with dried beans. Bake for 15 minutes then remove and discard the foil. (Save the beans to be used this way again.) In a saucepan over moderate heat combine the syrup, sugar and butter and heat gently, stirring occasionally, until the butter has melted and the sugar dissolved. Whisk the eggs and salt, then stir into the maple mixture. Skim off any excess froth from the surface. Place the pecans in the pastry shell. Gently pour the maple mixture over them and place in the centre of the oven. Bake for 15 minutes, then reduce the heat to 160ºC. Bake for another 15–20 minutes or until the centre is puffed and an inserted knife comes out clean. Serve warm (not hot) or cold. |
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