Caramel pecan nut pie

Recipe from: 8/20/1998 12:00:00 AM
Ingredients 14
Servings 0
Time

Ingredients

  • PASTRY
  • 220
    g
    butter
  • 625
    ml
    cake flour
  • 2
    ml
    salt
  • 40
    ml
    iced water
  • FILLING
  • 160
    ml
    sugar
  • 300
    ml
    golden syrup, heated
  • 1
    ml
    aniseed
  • 3
    extra-large eggs
  • pinch ground cinnamon
  • pinch ground cloves
  • pinch salt
  • 150
    g
    pecan nut halves
 

Method

45 min
 
Grate the butter into the cake flour and salt and rub in until the mixture resembles fine breadcrumbs. Sprinkle with 20 ml of the water and stir in with a fork. Gather up the dough, adding more water if necessary to form a soft, manageable dough. Do not overhandle otherwise it becomes tough. Shape into a ball and wrap in plastic wrap. Chill for about 1 hour. Spray two small (20 cm) loose-bottomed pie tins or one large (25 cm) tin with non-stick spray or butter well. Roll out the pastry on a floured surface and line the pie tins. Trim the edges and prick the crusts. Cover and chill until needed. Preheat the oven to 180 ºC. In a heavy-based saucepan melt half the sugar over low heat (with the lid on) until a golden caramel brown. Stir frequently. Remove from the heat, slowly stir in the syrup, occasionally stirring the mixture over low heat until the hard caramel pieces have melted completely.
 

Read more on: bake
 

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