Classic Pecan Pie
|Plain flour||2 Cup (32 tbs)|
|Icing sugar||1 Tablespoon|
|Butter||6 Ounce (185 Grams)|
|Lemon juice||1 Teaspoon|
|Pecan nuts||6 Ounce (185 Gram)|
|Butter||3 Ounce (90 Grams)|
|Golden syrup||1⁄3 Cup (5.33 tbs)|
|Firmly packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Plain flour||1⁄4 Cup (4 tbs)|
|Self raising flour||1⁄4 Cup (4 tbs)|
Sift flour and icing sugar into basin, rub in butter, mix to firm dough with lemon juice and enough water to just bind ingredients together.
Knead lightly until smooth, refrigerate 30 minutes.
Roll dough to line base and side of 23cm (9in) flan tin, press pastry around side of tin (do not stretch pastry).
Refrigerate 15 minutes.
Place piece of greaseproof paper over base of pastry, sprinkle with dry rice or dried beans or peas, bake in moderately hot oven 15 minutes.
Remove paper and rice.
Sprinkle nuts evenly over pastry base, prepare fillingFilling Melt butter, stir in golden syrup, brown sugar, eggs which have been beaten together with fork, then sifted flours, stir until smooth.
Pour over pecan nuts.
Place flan tin on flat tray, bake in moderate oven 30 minutes, or until firm.