Summary

Ingredients

• 190 g flour
• 0.5 teaspoon ½ salt
• 2 tablespoon sugar
• 115 g butter, cold, cut into pieces
• 4 tablespoon water (ice water)

For the filling:

• 3 egg (s), whisked
• 180 ml syrup, lighter
• 30 ml sugar beet syrup
• 165 g suar, brown
• 45 g butter, melt
• 1 pinch salt
• 65 g nuts (pecans), finely chopped
• 110 g nuts (pecans), quartered
• 110 g nuts (pecans), halves
• Flour for the work surface

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Instructions

1. For this pie you need a pie form of 23 cm. Preheat the oven to 175 ° C (top / bottom heat).
2. For the dough, mix the flour, salt and white sugar in a bowl. Put the cold butter pieces into the flour mixture, knead quickly with your hands to make crumbles. Then pour the ice water on the dough and knead further, shape into a ball.
3. Roll out the dough on a floured work surface with a rolling pin, making sure that the dough is approx. 2 cm larger in diameter than the pie shape. Place the rolled out dough in the mold and chill in the refrigerator.
4. For the filling, mix the eggs, light and dark syrup, brown sugar, butter, salt and the finely chopped pecans together in a bowl. Take the mold out of the fridge, spread the quartered pecans on the dough, then pour the filling over the nuts, then place the pecan halves on top.
5. Bake the pie for about 1 hour, make a stick test. Let the pie cool for an hour before serving.