Note: the crystallization of the sugar does something positively weird when making this pie, but rest assured, the flavor remains unweirded throughout the process.
If you’ve got a cravin’ to stuff some nuts in your mouth, please do try the pecan kind, preferably packed in this pie we made. It’s delish!
When deciding on what nut to crack next for the second co-op project between strawberry Sarah and apricot Anna,our willing test subject did not so much ponder this question as blurt out his answer before we had finished posing it. He seemed determined. He would have pie, he would have pecans and no natural forces would seperate the two before ending up in his mouth. So it was unavoidable that we would have to cast them in maple syrup. Pie and pecan made one.
Please try this recipe for yourself and see if it is indeed deserving of Franks fervor.
Preparation time: 40 minutes
Cooking time: 60 minutes
Serves: 6-8 people
show metric units
30 gr flour (all purpose)
40 gr brown sugar
3,75 dl maple syrup
30 gr butter (molten)
1,5 teaspoon(s) of vanilla extract
1,5 cup(s) pecan nuts (halved)
1 pie crust (crumble)
Bake your tart shell.
Pre-heat your oven to 210°C/410°F.
Roll out the pastry and line a tart tin.
Prick the pastry with a fork.
Bake for 15 minutes.
Reduce the oven to 160°C/320°F.
Make the filling.
Mix the flour and sugar.
Slowly mix in the maple syrup, eggs, butter and vanilla extract.
Add the pecan nuts and stir gently.
Pour the mixture in the tart shell.
Bake for 60 minutes.
Taarten en puddingen by Anne Wilson