American Pecan Pie

In conjunction with ‘Savor the States’, Peter has put together his twist on a classic American pecan pie. This is the perfect dessert for everyone with a sweet tooth, and it will get your tastebuds tingling. This delicious recipe uses a variety of U.S. produce – including California Prunes!

For more information about Savor the States, please check out their website : Savor The States

 

 

Makes: 6Prep Time: 15-20 minutes + 20 minutes fridge time Cook Time: 45 minutes + 20 minutes rest time
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INGREDIENTS

  • For the pastry
  • 350g Plain flour
  • 175g Butter
  • 30g Sugar
  • 4-5 tbsp Cold water
  • For the filling
  • 75g butter
  • 100g Golden caster sugar
  • 160g U.S. Maple syrup
  • 160g Golden syrup
  • 3 Free range eggs
  • 100g American Pecans
  • 100g California Walnuts
  • 100g U.S. Dates chopped
  • 100g California Prunes
  • 300ml USA Pale Ale
  • 80g Sugar
  • 1 Litre vanilla soft scoop ice cream
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DIRECTIONS

1. Place the flour and butter into a mixing bowl, using your fingertips rub the butter into the flour to form a crumble texture.
2. Add the cold water and stir together to form a ball of dough, transfer the pastry to a clean work surface lightly dusted with flour.
3. Knead the pastry for one minute before placing in the fridge to rest for 20 minutes.
4. Meanwhile, to make the filling – beat together in a mixing bowl the butter and sugar until light and fluffy.
5. Pour in the maple syrup and golden syrup while continually mixing on a low speed.
6. Add the eggs one at a time making sure each egg is fully mixed in before adding the next.
7. Stir in the nuts, California Prunes, and other fruit. Once complete, set to one side.
8. Roll the pastry out and line a deep 25cm tart case.
9. Pour the mixture in and trim the edges of the pastry before baking in a pre-heated oven 170°C for 45 minutes or until the filling is firm to the touch.
10. For the ice cream boil the sugar and beer together until it turns to a golden caramel, then remove from the heat and leave to cool for 5 minutes.
11. Remove the ice cream from the freezer and leave to soften for a few minutes, then pour the beer caramel in and swirl it around before returning to the freezer to firm up.
12. When the pie is baked remove from the oven and leave to stand for 20 minutes before serving with the rippled ice cream.

AUTHOR

Peter Sidwell

Peter Sidwell

California Prune Board Ambassador Peter Sidwell, is a chef, baker, TV presenter, author, and innovator of all things food related. Peter has been a chef all his working life and over the years has developed a simple, fresh and innovative way of cooking which focuses on the importance of fine ingredients and technical know-how to ensure the best results. Peter has travelled the world cooking, talking and demonstrating his approach and explaining how and why it works so well for all manner of food offerings. Peter works both with chefs, consumers, food producers and retailers to innovate, create process or refine procurement. Working from his new innovation centre in England's beautiful Lake District, Peter and his team create exciting, attractive and mouth-watering new recipes with digital content, showcasing the delicious flavour and versatility of California Prunes.