Pecan Pie - cooking recipe

Ingredients

None None For the Crust
2 1/4 cups all-purpose flour
10 1/2 tbsp butter, chilled and cubed
3 1/2 tbsp full-fat cream cheese, chilled and cut into small pieces
2 tbsp sugar
1 None medium egg, beaten, plus 1 beaten egg to glaze
None None For the Filling
3 None medium eggs
1/2 cup packed light brown muscovado sugar or dark brown sugar
2/3 cup each golden syrup (or 1/3 cup honey plus 1/3 cup corn syrup)
2/3 cup maple syrup
2 tsp vanilla extract
3 1/2 tbsp butter, melted and cooled
1 cup pecan halves
None None Confectioners' sugar, to dust

Preparation

To make the crust: Sift the flour into a bowl. Add the butter; rub in with your fingertips until mixture resembles fine crumbs. Rub in the cheese (it won't rub in as finely as the butter); stir in the sugar. Make a well in the center; add egg and 1-2 tbsp ice-cold water. Using a butter knife bring ingredients together to form a soft dough. Wrap in plastic wrap; chill for 30 mins.
On a lightly floured surface, roll out three-quarters of the dough until large enough to cover a 9 1/2-inch round deep pie plate; lift onto the plate. Trim the edges; prick base with a fork. Cover; chill for 30 mins. Roll out the remaining pastry; cut out approx 36 leaves. Mark veins in the leaves with the tip of a knife. Place on a baking sheet; chill for 30 mins.
Preheat the oven to 350\u00b0F. Place a baking sheet in the oven to heat.
To make the filling: In a large bowl, beat together the eggs, sugar, syrups, vanilla extract, and melted butter until smooth and combined. Scatter the pecans over the pastry base; cover with the syrup mixture. (The pecans will gradually float to the surface.)
Brush the pastry edge with beaten egg; carefully stick the leaves around the edge, overlapping slightly. Press down firmly to secure. Brush the leaves with egg; place the pie on the preheated baking sheet. Bake for 60-70 mins until slightly risen and the filling is just set. Serve warm or cold, dusted with confectioners' sugar.