Pastries Recipes - Maple Macadamia Pie Recipe

Ingredients

SERVES 6

For the short crust pastry:

• 150g/5oz plain flour

• Pinch of salt

• 75g/3oz butter (cubed)

• 25ml/1fl oz iced water

• 100g/4oz macadamia nuts (chopped)

• 75g/3oz shredded coconut

• 3 eggs (lightly beaten)

• 50g/2oz granulated sugar

• 225ml/8fl oz maple syrup

• 1/4 teaspoon salt

• 75g/3oz butter (melted and cooled)

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Method:

1. To make the short crust, sift the flour and salt together into a large mixing bowl. Add the cubes of butter. Rub the butter and flour together with your fingertips until the mixture has a coarse texture.

2. Stirring lightly with a knife, sprinkle water over the dough until it just begins to cohere. Gather the dough together into a ball, pressing it together with your hands.

3. Wrap in Clingfilm and chill for 30 minutes. Preheat the oven to 200°C/400°F/Gas mark 6. Roll out the dough and use to line a 20cm/8in pie plate.

4. Arrange the macadamia nuts in one layer over the unbaked pie case, covering as much of the dough as you can. Sprinkle the shredded coconut over the nuts and refrigerate the pie case.

5. Put the eggs in a large bowl, add the sugar, maple syrup, salt and butter. Mix well and pour into the pie case.

6. Bake in the oven for 15 minutes. Then lower the heat to 180°C/350°F/Gas mark 4 and bake for a further 20 to 25 minutes, until the filling is custard-like. This pie is best served lukewarm with whipped cream.