Pecan pie

pecan pie
1H 35M


Pecan filling


1.Sift flour into bowl, rub in butter. Add enough of the water to make ingredients cling together. Press dough into a ball, knead gently on floured surface until smooth; cover, refrigerate 30 minutes.
2.Preheat oven to 200°C (180°C fan-forced).
3.Roll dough on floured surface until large enough to line 24cm-round loose-based flan tin. Lift pastry into tin, gently ease into side, trim edge.
4.Place tin on oven tray, line pastry with baking paper, fill with dried beans or rice. Bake 10 minutes. Remove paper and beans, bake a further 10 minutes or until pastry is browned lightly. Cool. Reduce oven temperature to 160°C (140°C fan-forced).
5.Meanwhile, make pecan filling. Combine ingredients in large bowl.
6.Pour filling into pastry case, bake 55 minutes or until set. Cool.

Pecans are a native American nut; they were introduced to the world through this famous pie.


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