This is the first pie I ever baked and it definitely wasn't the last! This is a very delicious way to celebrate autumn arriving (and perhaps to give as a present for other celebrations)!
Ingredients:
250g Flour
275g Butter (175g cold, 100g soft)
2-3 tbsp cold Water
Pinch of Salt
60g Sugar
1/2 tsp Vanilla Extract
4 large Eggs
130g Date-Syrup
40g Maple Syrup
250g Pecan nuts
Pie dish, ~26cm diameter
Method:
Knead the flour, 175g of (cold) butter, 3 tablespoons of water and the pinch of salt into a smooth dough. Place the dough in an airtight container or wrap in plastic foil and cool for 30 minutes in the fridge.
In a large bowl, whisk together the batter by thoroughly mixing the 100g of soft butter, sugar and vanilla extract for about 5 minutes. Mix in the eggs one at a time. Add the date and maple syrup.
Chop up 175g of the pecan nuts and fold them into the batter.
Preheat your oven to 175°C, and lightly grease and flour the pie dish.
Once the dough has cooled, roll it out until it has a slightly larger surface than the pie dish. Place the dough in the dish, pushing the edges to the dish's sides and folding in any excess dough. Using a fork, puncture the dough several times.
Pour the batter into the pie crust and bake for about 1 hour. If the mixture still appears to be liquid (which might be due to the date syrup) simply return for another 10 minutes, or until the mixture solidifies a little more. If the crust is getting too dark, cover the pie with some tinfoil.
Remove from the oven when done and leave to cool for about 20 minutes before serving :)
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