Pecan pie with cinnamon crust
Posted on 12/11/2011

How many would it make: 1 portion

Ingredients list:

Pastry
1¼ cups (185g) Vitarium gluten free plain flour
1/3 cup (55g) icing sugar
1 tsp cinnamon
125g cold butter, chopped
1 egg yolk
1 teaspoon water

Filling
1 cup (120g) pecans, chopped coarsely
2 tablespoons gluten free cornflour
1 cup (220g) firmly packed brown sugar
60g butter, melted
2 tablespoons cream
1 teaspoon vanilla bean paste
3 eggs
1/3 cup (40g) pecans, extra

2 tablespoons apricot jam, warmed, sieved

Method:

Step 1: Make pastry
Process flour, icing sugar, cinnamon and butter until crumbly.

Add egg yolk and water, process until ingredients just come together.

Knead dough on floured surface until smooth. Cover and refrigerate 30 minutes.

Note: if your pastry is not coming together because it is too wet add a little more flour and combine after each addition until it does.

Step 2: Bake the tart shell
Grease 24cm round loose based flan tin. Roll out the pastry on a lightly floured surface so that it is about 3mm thick, gently fit the pastry into the tin, pushing it into all of the fluted edges, trim edge and prick bottom of tart shell with a fork. Refrigerate for 20 minutes to prevent the case from shrinking during baking.

Preheat oven to 180C/160C fan-forced.

Put a sheet of baking paper inside the tart case and fill with rice, dried beans or ceramic weights. Blind bake the case for 10 minutes at 180 C (or 160 C if you are using a fan forced oven). Remove the rice and paper or weights. Reduce oven temperature to 160C/140C fan-forced and bake for another 10 minutes, or until crisp.

Step 3: Making the filling
Combine chopped nuts and cornflour in medium bowl. Add sugar, butter, cream, vanilla and eggs and stir until combined. Pour mixture into shell, sprinkle with extra nuts.

Bake about 45 minutes.

Cool pie and brush with warmed sieved jam.

Other tips:

Serve with cream and enjoy