Al-Ahram Weekly On-line
5 - 11 April 2001
Issue No.528
Published in Cairo by AL-AHRAM established in 1875 Current issue | Previous issue | Site map

Pecan pie

By Moushira Abdel-Malek

Ingredients:

1 1/4 cups plain flour
1/4tsp baking powder
60gm butter (cut into pieces)
3-4tbsp water

Filling:
1/4 cup plain flour
1/4 cup brown sugar
375ml maple syrup
4 eggs, lightly beaten
2 packets vanilla powder
1 cup pecan halves
30gm melted butter

Method:

Sift flour and baking powder. Rub in butter with fingertips to form crumbles. Add water to form firm dough. Turn onto lightly floured surface. Knead for one minute and refrigerate for 30min. Preheat oven to 210°C. Roll out pastry to fit a deep 23cm pie dish. Trim edges. Prick pastry evenly all over with a fork. Bake until lightly goldened. Remove and reduce heat to 160°C. To make filling: stir sifted flour and sugar together. With electric beater, gradually beat in syrup, eggs, butter and vanilla. Stir in pecans and mix well. Pour mixture into pastry. Bake until filling is evenly risen (approx. one hour). Do not over-bake. Cool on wire rack. Serve with cream or ice cream.

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