For the love of BAKING
PECAN NUT PIE
SERVES 10
Do not be tempted to overbake this delicious vegan pie!
FOR THE CRUST
• 200 g (385 ml) cake wheat flour
• 5ml (1 tsp) salt
• 30 ml (2 tbsp) icing sugar
• 150 g vegan butter or vegetable shortening
• 60 ml (4 tbsp) ice-cold water
• 15 ml (1 tbsp) lemon juice
FOR THE FILLING
• 60 g vegan butter or vegetable shortening
• 170 g (210 ml) dark-brown sugar pinch of salt
• 140 ml (2⁄5 cup) maple syrup
• 30 g (4 tbsp) cornflour
• 5ml (1 tsp) vanilla essence, or seeds from 1 vanilla pod
• 200 g silken tofu
• 30 ml (2 tbsp) cake wheat flour
• 250 g (415 ml) lightly toasted pecan nuts, chopped roughly
1. TO MAKE THE CRUST: Combine the flour, salt, icing sugar and butter in a food processor. Pulse until the butter is incorporated into the dry ingredients.
2. Mix the water and lemon juice together, and add most of the liquid to the dry ingredients. Pulse until the pastry comes together. Add all the liquid if needed.
3. Wrap the dough in clingwrap and place in the fridge for 30 minutes.
4. Preheat the oven to 180°C. Grease a 22-cm pie dish or a 12 cm x 30 cm rectangular dish.
Roll out the pastry on a lightly floured surface to a thickness of about 3 mm and line the pie
