Perfect Pecan Pie (GF)

Instructions

1. Sift the 200g flour, 1 tsp xanthan gum and 1.5 tbsp sugar into a large mixing bowl, then add the 40g ground almonds. Stir to combine.
2. Grate the 120g chilled butter into the bowl (use the large grater setting on a cheese grater) and toss the butter strands through the flour with a spoon. Once the butter is coated with flour, use your finger tips to rub the butter into the flour until you have a coarse breadcrumb-like texture.
3. Beat one large egg and add to the bowl. Stir through with the spoon.
4. Add 1 tbsp water (you may not need the second) and use your hands to bring the ingredients together to form a nice ball of dough. It should come away from the sides of the bowl and be a slightly sticky dough, but will form into a ball. If it is still a bit crumbly, add the second tbsp water and work to combine.
5. Take a large piece of greaseproof paper (approx 30cm long) and place the ball of dough on the waxed, non-stick side. Press it down gently with your hands to form an oval shape a couple of cm thick. Now fold the paper over to cover the other side of the dough and then fold the edges over so that you have a nice little dough parcel. Now place into the fridge to chill for 30 minutes.
6. Preheat your oven to 180C (fan) and lightly grease a 24-26cm (10 inch) loose-bottomed tart tin or pie dish.
7. Unwrap the chilled pastry and place it on the piece of greaseproof paper. Do not flour the pastry or paper. If you get any sticking while rolling, lay a large sheet of cling film on top of the pastry. Flouring risks drying out the pastry too much.
8. Use a rolling pin to roll the pastry out to 0.5cm thick in a large circular shape - wide enough to completely cover the tart tin/pie dish and sides. If there's any breaking or uneven edges you can just patch them up easily with other pieces of pastry.
9. Carefully flip over the greasproof paper and place the pastry onto the tart tin/pie dish.
10. Gently tuck the pastry into the tin/dish, pressing down to completely cover the base and around the sides. Now use a sharp knife to slice off any excess pastry if there is any (you can save these offcuts in the fridge for later use). You can also fold in any overhang if you like, for a thick or raised crust.
11. Use a fork to gently prick holes in the base of the pastry case. Place the used greaseproof paper on top of the pastry and tin, adding baking beads to fill (see image below) so that you can "blind bake" the tart. Place it into the oven to blind bake for 10 minutes at 180C. (note you can start preparing the pecan pie filling while the case is baking).
12. After this, remove from the oven, lift out the baking beads and greaseproof paper and return to the over to bake for 10 minutes at 160C (fan). Then remove from the oven and set aside.
13. To make the pecan pie filling, place the 120g butter, 160g light brown sugar, 160ml golden syrup, pinch of salt and 2 tsp cornflour in a non-stick saucepan. Heat for 10 minutes over a low-medium heat, stirring occasionally, to dissolve the sugar. Then turn the heat up to medium and allow the mixture to bubble gently for 2 minutes.
14. Turn off the heat and wait for the bubbles to disappear. Then add the tsp vanilla essence and stir through. Set aside to cool for 5 minutes.
15. Crack the 3 medium eggs into a large heatproof bowl and whisk. Slowly pour the warm butter-sugar mixture into the bowl, whisking constantly to ensure the mixture does not split.
16. Now add the 200g pecans to the mixture and stir until they are well-coated. Then carefully pour the pie filling into the pie case, until it almosts reaches the top of the case.
17. Place into the oven to bake at 170C (fan) for 45 minutes. Once baked, carefully ease it out of the tin and onto a wire baking rack. Allow to cool for 2 hours before serving (as the filling will need to set). Then serve with a scoop of ice cream, dollop of clotted cream or simply as a standalone delicious treat!