Friday, November 14, 2008

Pecan Pie

Serves: 6-8


3/4 cup all-purpose (plain) flour
3/4 cup self-rising (raising) flour
1 tablespoon icing sugar
4 ounces (125 g) butter
1 teaspoon lemon juice
8 ounces (250 g) pecan nuts, coarsely chopped
3/4 cup brown sugar
2 tablespoons all-purpose (plain) flour
1 1/2 cups corn syrup
1 ounce (30 g) butter, melted
3 eggs, lightly beaten

Convection Microwave Method:

1. Sift flours and icing sugar together. Rub in butter and add lemon juice. Stir in enough water to form a dough. Wrap in greaseproof paper and refrigerate for 1 hour.
2. Beat brown sugar, flour, corn syrup, butter and eggs together.
3. Preheat oven to 400 degrees F (200 degrees C).
4. Roll pastry out to line a greased 11 inch (27 cm) removable-base flan tin.
5. Place on Low Rack, cook for 6-7 minutes on LOW MIX/BAKE. Cool slightly.
6. Sprinkle pecans over pastry case. Pour over syrup. Place on a pizza tray.
7. Place on Low Rack, cook for 25-27 minutes on LOW MIX/BAKE.
8. Serve warm or cold with ice-cream.

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