Pecan Pie with Maple Syrup

For the pecan pie, start with the buttery shortcrust. In a bowl combine the plain flour with the caster sugar and a pinch of salt, add the cold butter cut into cubes and rub it into the flour with your fingers until you get a crumbly texture.

Work in the egg and quickly bring the dough together into a smooth ball. Wrap it in cling film and chill in the fridge for at least 30 minutes so the butter firms up and the dough rolls out easily.

Roll the chilled dough out on a floured surface into a circle about 30 centimeters across. Line a 24-centimeter tart tin with it, trim off the excess edges and prick the base all over with a fork.

Preheat the oven to 175 degrees. In a bowl whisk the eggs, then stir in the maple syrup, corn syrup, brown sugar, melted lukewarm butter, vanilla extract and a pinch of salt until the sugar dissolves.

Scatter the pecans evenly over the base of the lined pastry and carefully pour the prepared syrup mixture over them. The pecans will soon float to the surface and form a beautiful layer.

Bake the pie in the heated oven for 50 to 55 minutes, until the filling sets around the edges and the center stays only slightly wobbly. Let the finished pie cool completely so the filling settles, and only then slice it.