Jo Pratt's Pecan and Cranberry Pie

Name: Jo Pratt's Pecan and Cranberry Pie
Yield: 8
Cuisine: American
Ingredients: 150g (5 ½ oz) plain flour; 1 tbsp caster sugar; A pinch of salt; 100g unsalted butter, chilled and cut into cubes; 200g (7oz) 200g (7oz); 75g (2 ¾ oz) dried cranberries; 3 large eggs, beaten; 125g (4 ½ oz) golden syrup; 3 tbsp Cointreau or Gran Marnier; 40g (1 ½ oz) unsalted butter, melted; 1 tsp vanilla extract; Extra-thick cream, clotted cream, ice-cream or pouring cream, to serve

Over a year ago 1,957 views

Serves: 8

American Dessert

Ingredients

150g (5 ½ oz) plain flour
1 tbsp caster sugar
A pinch of salt
100g unsalted butter, chilled and cut into cubes
200g (7oz) 200g (7oz)
75g (2 ¾ oz) dried cranberries
3 large eggs, beaten
125g (4 ½ oz) golden syrup
3 tbsp Cointreau or Gran Marnier
40g (1 ½ oz) unsalted butter, melted
1 tsp vanilla extract
Extra-thick cream, clotted cream, ice-cream or pouring cream, to serve

Accompaniment

Method

1
To make the pastry, place the flour, sugar and salt in a food processor or mixing bowl and blitz or rub in the butter until it resembles fine breadcrumbs. Add 2tbsp of cold water and bind until it just comes together, adding a little more water if necessary.

Knead very lightly on a floured surface to a smooth dough. Roll out and line a 23-24cm (9-9 1/2in) loose-bottomed tart tin. Prick the base several times with a fork and chill in the fridge for about 20-30 minutes.

Preheat the oven to 200C/180C fan/gas 6. Line the chilled pastry case with a piece of greaseproof paper and fill with a layer of baking beans or rice. Cook for 15 minutes. Remove the paper and cook for a further 5 minutes until the pastry is just becoming golden.

During the last 5 minutes of cooking the pastry, spread the pecan nut on a baking tray and toast them in the oven. Remove and leave to cool slightly. Reduce the oven temperature to 160C/140C fan/gas 2-3.

Roughly chop the cranberries and half the toasted pecans, then mix with the rest of the filling ingredients, including the whole pecans. Pour into the pastry case and then spread evenly.

Bake for 20-25 minutes, until the centre is just set. Remove from the oven and leave to cool slightly before serving warm with the extra-thick cream, clotted cream, ice-cream or pouring cream.