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Maple nut pies
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Prep Time:
120 minutes
Cook Time:
50 minutes
Total Time:
170 minutes
Decadent twist on classic pecan pie.
Ingredients:
  • 125.00 ml pecan nuts
  • 57.50 gm walnuts
  • 125.00 ml macadamia nuts
  • 32.00 gm brown sugar
  • 40g butter, melted
  • 2 eggs, lightly beaten
  • 222.75 gm maple syrup
  • 83.33 gm Cream for Desserts
  • 375.00 ml plain flour
  • 24.00 gm icing sugar mixture
  • 125g unsalted butter, chilled, chopped
  • 1 egg yolk
  • 20.00 gm chilled water
Instructions:
  • Create the pastry dough by blending flour, sugar, and butter in a food processor until the mixture looks like fine breadcrumbs. Add the egg yolk and chilled water and process until the dough starts to come together, adding more water if needed. Transfer the dough to a floured surface and knead until smooth. Shape it into a 2cm-thick disc, wrap it in plastic wrap, and chill in the refrigerator for 20-30 minutes until it's ready to roll out.
  • Preheat your oven to 200°C/180°C fan-forced. Spread pecans, walnuts, and macadamias on a baking tray. Bake for 3-4 minutes until lightly toasted. Let them cool.
  • Grease four 3cm-deep, 10cm (base) round loose-based flan tins. Divide the pastry into quarters and roll out each quarter between two sheets of baking paper to form a 15cm round. Line the base and sides of each tin with the pastry, trim any excess, then refrigerate the tins covered for 30 minutes.
  • Combine a delightful mix of pecans, walnuts, macadamias, sugar, cornflour, butter, eggs, and syrup in a bowl.
  • - Arrange tins on a baking tray. - Line pastry cases with baking paper and fill with ceramic pie weights or uncooked rice. - Bake for 10-12 minutes. - Remove paper and weights or rice, then bake for an additional 5-7 minutes until base is lightly golden. - Allow to cool for 15 minutes. - Preheat the oven to 180°C/160°C fan-forced.
  • Fill pastry cases with the nut mixture, bake until the filling is set, let cool, and then top with cream before serving.

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