Lemony Pecan Pie Recipe
Ingredients
| PASTRY | ||
| Plain flour | 3/4 Cup (16 tbs) | |
| 3/4 cup self-raising flour | ||
| Icing Sugar | 1 Tablespoon | |
| Butter | 125 Gram | |
| 1 teaspoon lemon juice water | ||
| 250 g pecan nuts, coarsely chopped | ||
| Brown sugar | 3/4 Cup (16 tbs) (FILLING) | |
| Plain flour | 2 Tablespoon (FILLING) | |
| Corn syrup | 1 1/2 Cup (16 tbs) (FILLING) | |
| Butter | 30 Gram, melted (FILLING) | |
| 3 eggs, lightly beaten | ||
Directions
1.
Sift flours and icing sugar together.
Rub in butter and add lemon juice.
Stir in enough water to form a dough.
Wrap in grease proof paper and refrigerate for 1 hour.
2.
Beat brown sugar, flour, corn syrup, butter and eggs together.
3.
Preheat oven to 200°C.
4.
Roll pastry out to line a greased 27cm removable-base flan tin.
5.
Place on Low Rack, cook for 6-7 minutes on LOW MIX/BAKE 200°C.
Cool slightly.
6.
Sprinkle pecans over pastry case.
Pour over syrup.
Place on a pizza tray.
7.
Place on Low Rack, cook for 25-27 minutes on LOW MIX/BAKE 180°C 8.
Serve warm or cold with ice-cream.
Sift flours and icing sugar together.
Rub in butter and add lemon juice.
Stir in enough water to form a dough.
Wrap in grease proof paper and refrigerate for 1 hour.
2.
Beat brown sugar, flour, corn syrup, butter and eggs together.
3.
Preheat oven to 200°C.
4.
Roll pastry out to line a greased 27cm removable-base flan tin.
5.
Place on Low Rack, cook for 6-7 minutes on LOW MIX/BAKE 200°C.
Cool slightly.
6.
Sprinkle pecans over pastry case.
Pour over syrup.
Place on a pizza tray.
7.
Place on Low Rack, cook for 25-27 minutes on LOW MIX/BAKE 180°C 8.
Serve warm or cold with ice-cream.
Chef
