Whiskey honey pecan pie

Whiskey honey pecan pie

| makes 1 23cm diameter pie |

INGREDIENTS

for the pastry

• 175g plain white spelt flour (or plain white)

• 15g icing sugar

• 2 good pinches vanilla bean powder

• 1 tsp mixed spice

• pinch of sea salt

• 115g unsalted butter, chilled

• 1 large egg, lightly beaten

for the filling

• 200g honey

• 2tbs melted butter

• Pinch salt

• Zest of half an orange

• 3 eggs

• 1 tsp cinnamon

• 1/2 tsp mixed spice

• a good pinch vanilla powder (or 1tsp extract)

• 80ml whiskey (bourbon)

• 75g light brown soft sugar

• 20g white spelt flour (or plain white)

• 200g pecans

You will also need a 23cm pie dish

METHOD

• Preheat your oven to 180 degrees (fan).

• Place your flour, icing sugar, vanilla powder, mixed spice and salt in a large mixing bowl and whisk to combine. Add your cold butter and loosely rub with your hands until the mixture resembles bread crumbs.

• Add your egg and using a wooden spoon mix until you have a formed pastry, you may like to use your hands to finish.

• Shape the pastry into a rough disk shape, wrap in clingfilm and chill in the fridge for 45mins to an hour.

• When your pastry has chilled remove it from the fridge, remove the clingfilm. Lightly flour a surface and roll your pastry out so that you have enough to line your pie dish. Then using your rolling pin, roll the pastry back up the pin in a swiss roll fashion and unroll over the pie dish.

• Trim the edges and crimp if you like. Prick the base of the pastry with a fork before blind-baking it for 15 minutes. To blind bake line your pastry filled pie dish with baking parchment and fill with either ceramic baking beans, dried rice or dried lentils/beans. Bake for 15 minutes.

• After 15 minutes remove the baking beans and parchment and return to the oven for 5-7minutes or until the pastry has dried out.

• Now reduce the oven temperature to 160 degrees.

• In a medium sized smaller bowl whisk together all of your filling ingredients apart from the nuts. Place your pecans in the dry pie shell and pour over your wet mix. Return to the oven and bake for another 30-35 minutes.

• Serve warm or cold with lashing of double cream or a spoonful of yogurt.