Recipes

Wine and Dine

Pecan Pie

• 1 pastry case, baked blind
• 30ml/2tbsp arrowroot powder
• 225g/8oz muscovado sugar
• 75g/3oz margarine
• 2.5ml/1/2 tsp salt
• 5ml/1tsp vanilla essence
• 90ml/6tbsp golden syrup
• 225g/8oz shelled pecan nuts, coarsely chopped, plus a few whole ones for decoration

Pastry

1. Follow Apricot Tart Pastry recipe through stages 1-3.
2. Heat oven to 200°C/400°F/Gas Mark 6.
3. Place pastry case in oven for 5 minutes, lined with dried beans so it doesn’t puff up.
4. Allow to cool and put aside.
5. Meanwhile, mix arrowroot with sugar then add fat and mix to a cream.
6. Add salt and vanilla essence, then stir in golden syrup.
7. Add chopped pecan nuts, then pour mixture into pastry case and decorate with the whole nuts.
8. Bake for 30 minutes.
9. Cool before slicing.