Summary

Ingredients

For the dough:

• 200 g flour
• 100 g butter, soft
• 4 tablespoon water, cold
• 2 teaspoons sugar
• 1 pinch (s) salt
• 1 pinch (s) vanilla extract

For the filling:

• 500 ml maple syrup
• 200 g nuts, (pecans)
• 3 egg (s)
• 75 g suar, brown
• 50 g butter, soft
• 1 teaspoon vanilla extract
• 1 pinch (s) salt

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Instructions

1. Knead the flour, softened butter, water, sugar, salt and vanilla extract into a dough and place in the refrigerator for 30 minutes, wrapped in cling film.
2. Then roll out the dough on a floured work surface. Grease a quiche pan (not a springform pan) and put in the batter. Ideally, you roll it out relatively accurately so that it doesn`t have to be pushed or pulled a lot. I used a porcelain mold that is 29 cm in diameter and 5 cm in depth.
3. Put the form with the dough in the refrigerator for another 30 minutes. Meanwhile preheat the oven to 180 ° C. Bake the pie base in it for 25-30 minutes.
4. FOR THE FILLING:
5. Simmer the maple syrup in a saucepan over medium heat until enough water has evaporated that it only has 400 ml. Then let it cool down and whisk the eggs with the brown sugar, butter, vanilla extract and salt at the same time. The viscous maple syrup can now be mixed with it. Finally fold in the chopped pecans and pour the mixture on the pre-baked base. The pie is baked for another 30 minutes at 180 ° C until a nice and firm crust forms.
6. The cake should still be cool after taking it out, but can then be served slightly warm. But it also tastes great cold.
7. Whipped cream goes well with it.