Tools
Ingredients
100 g butter, softened
70 g icing sugar
2 tsp salt
3+1 eggs
175+5 g all purpose flour
10 g almond meal
70 g butter, melted and cooled
100 g dark brown sugar
80 ml maple syrup
2 tsp vanilla extract
250 g pecans
Step by step
Put the softened butter into the bowl of the mixer fitted with the Flex Edge Beater and mix on speed 4 for 3 minutes.
Add the icing sugar and 1 teaspoon of salt, mix on speed 4 for 2 minutes. With the mixer still running, add the 35 g of an egg. Turn the Speed Control Lever to 2 and add the flour and almond meal.
Form the dough into a ball and wrap in cling film. Refrigerate for 1 hour.
Roll out the dough on a floured surface and place it into a greased pie tin. Blind bake the dough for 20 minutes in a 180ºC preheated oven.
Put the melted butter, brown sugar and 1 tablespoon of flour in the bowl of a stand mixer fitted with the Wire Whip. Mix the ingredients on speed 4 for 1 minute. Add maple syrup, vanilla extract, salt and eggs. Mix on speed 4 for 30 seconds.
Spread the pecans evenly inside the piecrust. Pour over the filling and bake for 30 minutes in a 180ºC preheated oven.
Sprinkle some salt over the pie before serving.
