Evening walk and Pecan Pie

Oh how I love Spring. Nice colour skies, fresh green grass, birds singing, people more happier, less clothes, long warm days, everything is coming back to life. Even a simple walk in the evening is so liberating, touching and overwhelming with colours and smells. So forgive me for more flowers (again), but isn’t it just wonderful?- wherever you go at the moment it’s like being in one enormous flower shop! 

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As a reward after a long walk, we enjoyed the last pieces of the Pecan Pie which Mark made for my Birthday. He asked the day before what kind of cake I’d like for my Birthday and I didn’t think a minute – Pecan Pie was on my mind for a while lately, I think it’s full of character as well as absolutely delicious, crunchy and not too sweet.

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PECAN PIE

Ingredients:

375 g ready-made sweet dessert pastry

flour for dusting

150 ml maple syrup (or he used golden syrup instead)

60 g butter

175 g soft brown sugar

3 eggs

few drops of vanilla extract

pinch of salt

200 g pecan nuts

 

Method:

1. Rolle the pastry out on a lightly floured surface, then use it to line the flan tin. Trim around the top edge of the tin, and prick the base all over with a fork. Chill for at least 30 minutes.

2. Preheat the oven to 200C/400F. Line the pastry case with greaseproof paper and fill with baking beans. Bake for 10 minutes, then remove the paper and beans,  and bake for another 10 minutes, or until pale golden. Remove the pastry case from the oven and reduce the temperature to 180C/350F.

3. Pour the maple (golden) syrup into a saucepan and add the butter, sugar, vanilla extract, salt. Place the pan over a low heat and stir constantly, until the butter has melted and the sugar dissolved. Remove the pan from the heat and leave the mixture to cool until it feels just tepid, then beat in the eggs, 1 at a time. Stir in the pecan nuts, then pour the mixture into the pastry case.

4. Bake for 40-50 minutes or until just set. Cover with a sheet of foil if it is browning too quickly.

5. Remove the pie from the oven, transfer it to a wire rack and leave to cool for 15-20 minutes.  You can serve it warm or leave it to cool completely. Good with creme fraiche or whipped cream.

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