Name: Caramel pecan nut pie
Cook time: 45 min
Total time: 45 min
Yield: 0 serving
Cuisine: Bake
Ingredients: 220.00 g butter; 625.00 ml flour cake; 2.00 ml salt; 40.00 ml water iced; 160.00 ml sugar; 300.00 ml sultanas heated; 1.00 ml aniseed; 3.00 eggs extra-large; cinnamon ground, pinch; cloves ground, pinch; salt pinch; 150.00 g pecan nuts halved

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Ingredients (12)

PASTRY

220.00 g	butter
625.00 ml	flour — cake
2.00 ml	salt
40.00 ml	water — iced

FILLING

160.00 ml	sugar
300.00 ml	sultanas — heated
1.00 ml	aniseed
3.00	eggs — extra-large
	cinnamon — ground, pinch
	cloves — ground, pinch
	salt — pinch
150.00 g	pecan nuts — halved

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Method:

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.