Lemony Pecan Pie
|Plain flour||3⁄4 Cup (12 tbs)|
|Self raising flour||3⁄4 Cup (12 tbs)|
|Icing sugar||1 Tablespoon|
|Lemon juice||1 Teaspoon|
|Water||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Pecan nuts||250 Gram, coarsely chopped|
|Brown sugar||3⁄4 Cup (12 tbs)|
|Plain flour||2 Tablespoon|
|Corn syrup||1 1⁄2 Cup (24 tbs)|
|Butter||30 Gram, melted|
|Eggs||3 , lightly beaten|
Sift flours and icing sugar together.
Rub in butter and add lemon juice.
Stir in enough water to form a dough.
Wrap in grease proof paper and refrigerate for 1 hour.
Beat brown sugar, flour, corn syrup, butter and eggs together.
Preheat oven to 200°C.
Roll pastry out to line a greased 27cm removable-base flan tin.
Place on Low Rack, cook for 6-7 minutes on LOW MIX/BAKE 200°C.
Sprinkle pecans over pastry case.
Pour over syrup.
Place on a pizza tray.
Place on Low Rack, cook for 25-27 minutes on LOW MIX/BAKE 180°C 8.
Serve warm or cold with ice-cream.