Pecan-Plus Pie Recipe
- 1½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup flavorless vegetable oil
- ¼ cup whole milk
- ½ cup golden syrup or light corn syrup
- 1 stick (8 tablespoons) soft butter
- 1 cup packed soft light brown sugar
- 1 teaspoon vanilla extract
- 3 cups (3/4 lb) mixed nuts
- 3 eggs
- Preheat your oven to 350°F. In a large bowl, mix the flour, salt, oil and milk to form a rough damp dough.
- Tip out into a fluted tart pan 10 inches wide and around 2 inches deep, and press the dough patiently over the base and the sides of the pan, slightly coming up over the top if possible. Put in the freezer.
- Melt the syrup, butter and brown sugar over a lowish heat in a saucepan.
- Add the vanilla, stir, then take off the heat in a saucepan.
- Take the pastry-lined tart pan out of the freezer, and arrange the nuts on it.
- Whisk the eggs into the slightly cooled sugary syrup until it looks like a caramel mixture, then pour it over the nuts.
- Bake in the oven for 40 minutes, or until the filling has set and the pastry is golden.
