Ingredients

•  400g - 14oz short crust, buy it or click here for my recipe.
• For the frangipane
• 125g - 4oz unsalted butter
• 125g - 4oz caster sugar
• 2 oranges
• 3 eggs, room temperature
• 150g - 5.3 oz almond meal
• For the pecan filling
• 300g - 10.5oz brown sugar
• 100g - 3.5oz butter
• 1 tsp vanilla paste or similar
• 1 heaping tbs glucose
• ¼ tsp salt (do not add if using salted butter above)
• 3 eggs
• 2 ½ cups of pecan nuts

Steps

• Step 1

  Roll out the pastry quite thin. Wrap around the rolling pin and unroll over tin dish. Ease the dough into the dish, press the dough well into the dish, but do not stretch the dough. Lightly press it into the flute grooves. Roll your rolling pin over the top to cut off the excess dough, remove excess. Prick holes in the bottom of the dish using a fork. Scrunch up a big enough piece of parchment paper, open it up and insert inside the dish with blind bake bean weights. (or use dry beans or rice). Bake in oven for 20 minutes at 180ºC – 350ºF.

• Step 2

  For the frangipane, add the soft butter to a kitchen mixer bowl with beater attached.  Add the caster sugar. Grate two whole orange zest straight into bowl. Mix at high speed for 2 minutes. Add the three room temperature eggs one at a time as machine spins. Add the almond meal to mixture. (just pour it in not too fast) then stop the mixer. Leave aside.

• Step 3

  Remove the crust from the oven (if cooked). Remove the paper and beans. Add frangipane the mixture to pie crust using a spatula. Flatten well so it’s level all around. Bake in oven for 20 minutes at 180ºC – 350ºF.

• Step 4

  For the pecan pie filling, place a saucepan on low heat, add and melt the butter. Add the brown sugar. (and salt) Add the vanilla bean paste. Add the glucose. Turn off the heat, add one egg and whisk vigorously. Once mixed, add a second egg and whisk again, repeat process with third egg. Add all the pecan nuts and mix well using a wooden spoon. Add pecan mixture to pie crust carefully, and spread it around evenly. Bake in oven for 30 minutes at 160ºC – 320ºF.

• Step 5

  Once cooked, remove from oven, unmould and leave to cool at least 30 minutes before eating.

Little Tips

When working with the dough, a cold environment is preferable. In most cases the pastry will shrink when cooked, compensate by having a deep tin dish. To reduce the pastry shrinking, freeze the dough already laced in the tin for a few hours, or overnight.