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Pecan Butternut Pie

Light, crisp pastry and toasted pecan and velvty smooth butternut are a match made in heaven.
Servings 10

Ingredients

Pie Crust

  • 26 cm x 4 cm pie dish buttered
  • 240 g cake flour
  • 1/8 teaspoon salt
  • 45 g caster sugar
  • 160 g butter cubed and cold
  • 75 g cream cold
  • 2 teaspoons apple cider vinegar tender crumb
  • 300 g pecans roasted in air fryer at 180°C for three minutes. Set aside to cool.
  • 150 g brown sugar
  • ½ tsp salt
  • 75 g butter
  • 150 g maple syrup
  • 60 g butternut purée well drained
  • 3 XL eggs likely whisk
  • 1½ tablespoon lemon juice
  • 1 tablespoon cake flour
  • 1 teaspoon vanilla bean paste

Instructions

Pie Crust

  • Butter the pie dish
    Mix flour, salt and sugar in a blender fitted with a blade attachment, add the butter
    26 cm x 4 cm pie dish, 240 g cake flour, 1/8 teaspoon salt, 160 g butter cubed and cold, 45 g caster sugar
  • Pulse blitz until course crumbs are formed
  • Add vinegar to cream and drizzle gently into crumbed flour, continuing to pulse blitz as you pour in the cream to form dough clumps.
    75 g cream cold, 2 teaspoons apple cider vinegar
  • Tip dough clumps onto lightly floured surface and bring together to form a pat of dough measuring about 10 cm round x 5 cm high
  • Cover in clingfilm and refrigerate for 45 - 60 min. Dough rolls best at 16°C
  • Trace out a circle of 36-37cm on baking paper.
  • Roll out dough to cover to circle - this will give an overhang of 1-1½ cm
  • Turn a 24cm-25cm pot upside down and lift baking paper holding dough and gently place on top of pot like a “tablecloth”
  • Place the inverted pie dish over the pastry to fit over the “tablecloth” like a hat
  • Flip Pot and pie dish over to face the right way up
  • Remove baking paper and gently press dough to fit snuggly into the dish
  • Fold the overhanging dough back into pie dish to create a lip on the edge of the pie dish
  • Crimp edges and place dough in freezer for one hour.
  • Preheat oven to 200°C fan assist
  • Bake pie crust lined with baking paper and filled with baking beans (bake blind) for five minutes, lower temperature to 180°C. Bake for a further 10 minutes
  • Remove baking beans and paper and bake for further five minutes.
  • Remove from oven and place the pecans on the base of the pie crust making sure they are facing up
    300 g pecans roasted in air fryer at 180°C for three minutes. Set aside to cool.
  • Turn the oven temperature down to 160ºC

Filling

  • While the dough is resting in the freezer for 1 hour make the filling
  • In a medium size saucepan, add sugar, salt, butter, syrup, butternut, eggs, and lemon juice
    150 g brown sugar, ½ tsp salt, 75 g butter, 150 g maple syrup, 60 g butternut purée, 3 XL eggs, 1½ tablespoon lemon juice
  • Place on medium heat and melt and mix ingredients for 10 minutes until it reaches 71°C or turns a warm, caramel colour, the same as the skins of the pecans
  • Sift in the flour and mix the syrup to ensure no clumps form
    1 tablespoon cake flour
  • Whisk in the vanilla bean paste
    1 teaspoon vanilla bean paste
  • Set aside while you wait for the pastry to freeze and bake.
  • When the pastry has baked blind for the designated 15 minutes and the pecans are placed on the base, gently pour in the syrup.
  • Bake in preheated oven at 160ºC for 45 - 60 minutes.
  • If the pastry darkens too quickly, cover with baking paper and continue to bake until a warm autumn brown.
  • Serve warm with vanilla ice cream or whipped cream or both.
Course: afternoon tea, Dessert
Cuisine: Canadian
Keyword: butternut, Maple Syrup, pecan