For me, this season is all about pecans. I grew up on my grandmother’s farm and she had an orchard of pecan trees. Autumn meant rides with my grandfather on a beat-up old tractor, equipped with a special gadget that would shake the nuts off of the trees. Those days and my grandfather are long gone, but my grandmother’s pecan pies were and still are the best. There wasn’t any maple syrup around when I was little, so this is an adult-me adaptation of that recipe. Serve warm or at room temp, with some unsweetened cream, or a scoop of good-quality vanilla ice cream.

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Topics:

Bake

Cake

Thanksgiving

Ingredients

Name: Maple pecan pie
Ingredients: For the dough: 150g plain flour 100g butter (cold, cubed) A pinch of salt 40g icing sugar 1 egg yolk 1 -2 tbsp ice-cold water For the filling: 250g pecans, plus some extra to place on top (optional) 70g melted butter 100g packed brown sugar (light/dark) 1 tbsp plain flour 240ml maple syrup 3 large eggs 2 tsp vanilla extract 2 tsp cinnamon A few strokes of nutmeg ½ tsp salt

For the dough:

150g plain flour

100g butter (cold, cubed)

A pinch of salt

40g icing sugar

1 egg yolk

1 -2 tbsp ice-cold water

 For the filling:

250g pecans, plus some extra to place on top (optional)

70g melted butter

100g packed brown sugar (light/dark)

1 tbsp plain flour

240ml maple syrup

3 large eggs

2 tsp vanilla extract

2 tsp cinnamon

A few strokes of nutmeg

½ tsp salt