Nigella's Pecan Pie
Nigella suggests using a mixture of unsalted natural nuts such as Brazils, natural (unblanched) almonds, hazelnuts, pecans and walnuts for this easy pie.
•225 gram(s) Plain flour
•½ teaspoon(s) salt
•125 gram(s) Vegetable oil
•60 ml Full fat milk
•150 gram(s) Golden syrup
•100 gram(s) butter (soft)
•200 gram(s) soft light brown sugar
•1 teaspoon(s) vanilla extract
•350 gram(s) mixed nuts
•3 medium egg(s)
1.Preheat your oven to 180°C/gas mark 4. In a large bowl, mix the flour, salt,oil and milk to form a rough dough.
2.Tip out into a 25cm flan dish, and press the dough patiently over the baseand the sides of the dish, slightly coming up over the top if possible. Put in thefreezer.
3.Melt the syrup, butter and brown sugar over a lowish heat in a saucepan.
4.Add the vanilla, stir, then take off the heat and let it stand for 10 minutes.
5.Take the pastry-lined flan dish out of the freezer, and arrange the nuts on it.
6.Whisk the eggs into the slightly cooled sugary syrup until it looks like a caramel mixture, then pour it over the nuts.
7.Bake in the oven for 40 minutes, or until the filling has set and the pastry is golden.