Mini Maple Pecan Pies.

As you may know l have a little thing about maple pecan nut goods.. whether this is maple pecan plait, maple pecan pies, maple pecan pancakes. I love the taste of these ingredients together. It's sweet, moorish, gooey and I think it is the taste sensation that gets me. Now we are in colder weather I think anything maple pecan based in something indulgent to enjoy and this is why l made mini maple pecan pies.... I can enjoy one a day without feeling bad.lol.

Serve with ice cream, double cream or just on it owns its your choice. However you choose to eat it (warm is my choice) Enjoy!.

Mini Maple Pecan Pies

Prep time: 30 minutes Cook time: 1 hour 30 mins Makes: 1 whole pie or individual

Maple Pecan Pie

Ingredients

For the pastry

220g of Plain flour

125g of Butter- room temperature and cubed

3 tbsp of cold water

1tbsp of Light brown sugar

For the filling

200g of Pecan nuts

150g of Light brown sugar

75g of Butter - room temperature and cubed

180ml of Maple Syrup

3 Eggs

1 tsp of Vanilla extract

1tbsp of Plain flour

Equipment

Mixing bowl

Whisk

Clingfilm

28cm pie tin

Fork

Baking tray

Cooling rack

Parchment paper

Baking beans

Saucepan

Method

1. In the mixing bowl add the flour, sugar and whisk together.

2. Add the butter to the flour and using your finger tips rub the mixture together to make breadcrumbs. Add the cold water to bind the mixture together. TIP! You may not need to add all the water, just enough to begin forming a dough.

3. Make a dough and roll into ball.

4. Cover the dough in clingfilm and place in the fridge to chill for 30 minutes.

5. Lightly grease your pie tin.

6. Dust the works surface and rolling pin with flour and hen the dough has chilled roll it out into a circle to fit your chosen pie tin.

7. Lay the dough into the pie tin and prick the base all over with a fork.

8. Place in the fridge for a further 30 minutes.

9. Preheat the oven to 160C.

10. On the baking tray spread out the pecan nuts and toast in the oven for 5 minutes and until they are golden in colour. Leave to cool.

11. Taking the pie tin from the fridge and line with the parchment paper. Add the baking beans onto the pie base and bake for 20 minutes.

12. Remove the beans and bake again for 10 minutes until the pastry has colour to it and dry to the touch. When baked place on the cooling rack.

13. In the saucepan melt the butter and add the sugar, flour and whisk together so the ingredients are combined. Add the maple syrup, eggs and vanilla extract and slowly whisk together until a smooth texture.

14. Using the pecan nuts, lay them on pie base with the flat side down. When you have covered the base with pecan nuts crush the rest and add to the maple syrup mixture.

15. Pour over the maple syrup up to the pastry line. Be careful to not over fill.

16. Bake for a further 30 minutes. TIP! If the pastry appears to be browning, cover with foil and continue to bake for time required.

17. Leave to cool before serving.

18. When ready to eat serve with choice of ice cream or double cream.

19. Enjoy!