Maple and Pecan Pie with Salted Maple Caramel Sauce Recipe

Maple and Pecan Pie with Salted Maple Caramel Sauce Recipe

All the flavours of autumn in this Maple and Pecan Pie, finished with a generous drizzle of salted maple caramel and served with creamy vanilla ice cream.

Ingredients

• For the salted maple caramel
• 
  260g Pure Maple Syrup, Dark Robust
  
• 30g unsalted butter, cubed
• 60ml double cream
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• For the pastry
• 200g plain flour, sifted
• 1/2 teaspoon cinnamon
• 100g cold unsalted butter, cut into cubes
• 40g icing sugar, plus extra for dusting
• 1 egg yolk
• 3 to 4 tablespoons cold water
• For the maple pecan pie filling
• 250g shelled pecan halves
• 60g unsalted butter, melted and cooled
• 
  260g Pure Maple Syrup, Dark Robust
  
• 75g brown sugar
• 3 eggs
• 2 teaspoons vanilla
• 1/2 teaspoon salt
• 1 teaspoon cinnamon

Instructions

1. Make the caramel. Measure everything out first and mix the vanilla into the cream.
   Fit a sugar thermometer to the side of a deep, heavy-based saucepan.
   Heat the maple syrup over a medium heat without stirring.
   Once it starts bubbling it will rise quickly, so keep a close eye on it.
   Heat until it reaches 107C to 110C.
   Remove from the heat, add the butter and stir gently until melted.
   Add a small splash of the cream and stir in, then slowly add the rest of the cream and vanilla.
   Stir in the salt, pour into a shallow metal bowl, cool, then refrigerate until thickened.
2. Make the pastry. Grease and line the base of a 23cm shallow pie tin.
   In a food processor, blitz the flour, icing sugar, cinnamon and butter until it resembles fine breadcrumbs.
   Add the egg yolk, then add cold water a tablespoon at a time until the mixture starts to come together.
3. On a floured surface, roll the pastry out to roughly 3mm thick.
   Lift into the tin, trim excess and crimp the edges.
   Chill for 30 minutes.
4. Preheat the oven to 200C, 180C fan, Gas Mark 6.
   Place a baking tray in the oven to heat up.
5. Blind bake the pastry case to prevent a soggy base.
   Cut a large sheet of baking paper, scrunch it into a ball, then open it out and line the pastry case.
   Fill with baking beans or dried pasta.
   Place the tin on the hot tray and bake for 12 minutes.
   Remove the paper and beans, then bake for another 2 to 3 minutes until lightly golden.
   Cool on a wire rack.
6. Reduce the oven to 177C, 157C fan, Gas Mark 4.
   Whisk together all the filling ingredients except the pecans.
   Arrange the pecans in the pastry case, pour the maple mixture over, then bake for about 50 minutes until set.
   Cool on a wire rack.
7. Serve with vanilla ice cream and a drizzle of salted maple caramel sauce.