Preparation 25 minutes
Cooking for 40 minutes
Cooling 30 minutes
* Ingredients :
°310 ml (1 cup) unbleached all-purpose flour
°1 ml (half a teaspoon) salt
°125 ml (½ cup) cold unsalted butter, cubed
°60 ml (half a cup) plain yogurt or sour cream
°15 ml (1 tablespoon) ice water
°125 ml () brown sugar
°15 ml (1 tablespoon) cornstarch
°250 ml maple syrup
°3 eggs, lightly scrambled
°2 cups (500 ml) pecans, coarsely chopped and lightly toasted
* Preparation :
In food processor, blend flour & salt. Adding butter & stir a some sec at a time, to they are size peas. Add the yogurt and water and mix again until the dough begins to form. Add water as needed. Taking dough out of food processor & To disk with your hand.
On a floured work surface, roll out the dough and line a pie plate with a bottom 23 cm (9 in) and 2.5 cm (1 in) in diameter. Chill for 30 minutes.
Placing rack at bottom of oven. Preheat oven 190°C (375°F)
In a saucepan away from heat, combine brown sugar and cornstarch. Adding syrup & bring to boil, stir with paddle attachment .
In a bowl, mix eggs with lukewarm syrup. Stir in pecans. Pour into the crust. Bake for 35 minutes or until filling is firm. Let it cool on the rack.