Caramel Pecan Pie

Happy New Year to everyone! I have been writing about my journey of baking here since 2014, 9th of July. It has been a wonderful year, I have learned so much and am still learning more and more each day. Starting from yesterday, "Simple Baking" no longer exists but it is now "Pat's Kitchen Journal". I am looking forward to another great year of learning.

Now coming back to the Pie and Pastry making.  I am still crazy at baking more pies one after another :), my work is quick now, and I am feeling very happy about this Pecan Pie that I have here.
It is not very sweet, I substituted rice syrup and dark brown sugar so it tastes lighter than you may think compared to the usual Pecan Pie, and it is so pleasant to pair with simple vanilla ice-cream.



Ingredients
175g golden syrup (or treacle)  rice syrup is used instead
55g firmly packed lightly brown sugar dark brown sugar is used instead
2 eggs, beaten lightly
50g butter, melted
2 tbsp plain flour
2 tsp vanilla extract
120g pecans toasted, halved


Pastry
225g plain flour
2 tbsp icing sugar
125g cold butter, chopped coarsely

1 egg yolk
2 tbsp iced water, approximately











Methods
Make pastry.
Roll pastry between baking paper sheets, large enough to line 24cm ( 9 and 1/2 inch) round loose-based flan tin.
Ease pastry into tin, press pastry into tin, press into base and side, trim edge. Prick base with fork.
Refrigerate for 30 minutes.

Preheat oven to 200C / 400F.
Place tin over tray. Line pastry with foil. Fill with pie weights. Bake for 10 minutes. Remove from oven, let it rest for 2 to 3 minutes. Remove foil and pie weights. Bake for 10 minutes. Let cool.

Reduce oven to 180C / 350F.
Combine syrup, sugar, eggs, butter, flour and extract in a bowl. Whisk until smooth. Pour mixture into pastry case, top with nuts.
Bake pie for about 40 minutes, or until set, let cool.


Pastry making
Process flour, icing sugar and butter until crumbly.
Add egg yolk and enough of the water to make ingredients just come together.
Shape dough into a round ball, wrap with cling wrap, refrigerate for 30 minutes.

after processed, wrap and chill in the fridge at least 30 minutes

roll dough out between two sheets, slightly larger than the size of the pie tin

ease into the tin, next is to prick base with fork.

 pie weights over the foil, ready for blind bake

 first bake done

second bake done 

pour in the smooth syrup

add in halved, toasted pecans

Recipe from Women's Weekly(food for love)