Pecan, Walnut And Maple Syrup Pie

Another American autumn classic with a twist.

I love both, walnuts and pecans. And I’m a big fan of the irresistible toffee flavour from maple syrup.

So why not add some chocolate and combine all that into a pie with a crunchy base?

By the way, the pie really works well with some whipped cream or custard on the side.

Happy Baking!

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Ingredients

For the pie

150g butter (cold and chopped into cubes)

180g flour

25g cornflour

1/2 tsp salt

1 tsp sugar

75ml water (cold)

For the filling

100g brown sugar

3 eggs

200ml maple syrup

1/4 tsp salt

1 tbsp vanilla essence

25g butter (melted)

100g dark chocolate (chopped)

100g pecans

100g walnuts

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Method

Pie

1. Grease a 23cm round tin.

2. For the dough - mix the flour, cornflour, salt and sugar.

3. Add the diced butter, using your fingertips to rub it in.

4. Add the cold water and stir the dough using a fork until combined.

5. Roll out the pastry on a floured surface to line the tin with some extra trimming on the edges. Prick the base with a fork.

6. Chill for at least 2 hours.

7. Preheat the oven to 200°C.

Filling

1. For the filling - use an electric mixer to whisk the sugar and eggs.

2. Add the maple syrup.

3. Mix in the salt, vanilla essence and melted butter.

To assemble

1. Sprinkle the chopped chocolate and nuts on top of the tart base.

2. Evenly pour over the egg mixture.

3. Fold over the excess pastry to form a rim.

4. Bake the pie for 10 minutes at 200°C, then reduce the temperature to 190°C and bake for another 10 minutes. Finally, reduce the temperature again to 180°C and bake for 14-16 minutes until golden brown. Cover the tart with foil if it browns too quickly.

5. Leave to cool on a wire rack.