- 1-1/4 cups all-purpose flour
- 1 heaped cup (140 gr) salted butter, chilled and cut into 1cm pieces
- 1 to 3 Tbsp ice water
- 1 cup maple syrup
- 1/2 cup caster sugar
- 2 cups pecan and walnut halves
- 3 free range eggs
- 4 Tbsp salted butter
- 2 Tbsp dark aged rum (7 years at least), I’ve used a 23 years old Rum here
- Whipped cream and icing sugar
First things first – Make the crust: in a food processor, briefly pulse together the flour and the butter, let it form a sand-like consistency. Add ice water 1 Tbsp at a time, and pulse until the mixture is just moist enough to hold together, you may need to add more water but from now on do it 1/2 tsp at a time. Form the dough into a ball, wrap with plastic and refrigerate at least 1 hour before rolling out and baking, alternatively 15 minutes in the freezer will suffice. On a lightly floured surface, roll out the pie-crust to a 24 cm circle. Transfer the crust to a 18 cm pie plate. Fold over any excess dough.
Prick the crust all over with a fork. Freeze the crust for 15 minutes or refrigerate for 30 minutes. Preheat the oven to 350°F (180°C). Blind bake for 20 minutes; remove the foil and weights and bake until pale golden, about 5 minutes more.
Cool on a rack.
Prepare now the filling: in a medium saucepan over medium-high heat, bring the maple syrup and sugar to a boil. Reduce to a simmer and cook until the mixture is very thick, all the sugar has dissolved, and the syrup measures 1 cup, consider 15 to 20 minutes.
Remove from the heat and let cool, but melt in the butter before it cools completely.
Spread the nuts out on a baking sheet and toast them in the oven for about 15 minutes (watch constantly as they should not burn). Transfer to a wire rack to cool.
In a medium bowl, whisk together the syrup and melted butter, eggs and rum. Layer the nuts on the crust. Pour the filling onto the nuts and transfer to the oven. Cover the pie dish with foil to prevent syrup from messing the oven.
Let cool to room temperature before serving with whipped cream