Recipe: Intolerant Gourmet – Pecan Pie

Instructions

1. First make the filling. Place the sugar in a saucepan with the maple syrup and margarine (or butter) and bring to the boil. Boil the mixture for 1 minute, stirring constantly then remove from the heat and set aside to cool down for 15 minutes - but not much longer or the syrup will set.
2. Meanwhile, roughly chop the pecan nuts and, in a separate bowl, mix together the flaxseeds and baking powder with 9 tablespoons of water to form a thick paste. The mixture will get thicker and thicker the longer you leave it, but don't worry as this is meant to happen.
3. Preheat the oven to 180oC / 350oF / Gas mark 4 and place on a baking sheet into the oven to preheat.
4. Roll out the cinnamon pastry and fill the tart tin following the instructions given in the Shortcust Pastry recipe on page 223. (see Note).
5. Next stir the flaxseed mixture into the cooled syrup with the vanilla extract and salt, mixing together until smooth, then stir in the chopped pecans. Pour the filling into the tart case, levelling the surface with the back of your spoon, and bake in the oven on the preheated baking sheet for 35-40 minutes or until the filling has just set and is still a tiny bit wobbly in the middle. Leave the pie in its tin on a wire rack to cool for 10 minutes before serving with a spoonful of cream or icecream