Issue link: https://maltatoday.uberflip.com/i/904009
34 maltatoday SUNDAY 19 NOVEMBER 2017 THIS WEEK THE RECIPES Method 1 In a large mixing bowl add the cubed butter to the flour and salt and rub the butter in until you have a breadcrumb-like mixture. 2 Add the water, a little at a time, and bring together until you get a pastry-like consist- ency. 3 Cut the pastry into bits you will use for each recipe and wrap them in foil. 4 Place into the fridge for an hour before us- ing. 5 Roll out the pastry and line a greased flan dish, pushing the pastry up the sides and removing any extra. Prick the bottom with a fork. 6 Place in the fridge for 15 mins. 7 Pre-heat the oven to 180°C. 8 To make the filling, add the butter, sugar, salt and glucose syrup to a saucepan and bring to the boil. 9 Cook, stirring for a constantly for approx. 1 min. 10 Remove from the heat and stir in the pecans, whisky and vanilla extract. 11 Allow to cool until you blind bake the pastry. 12 Line the pastry with foil and add some dried beans or baking weights. 13 Bake for 12 mins until the sides set, then carefully remove the foil and the beans and continue to bake for another 5 mins. 14 Remove from the oven. 15 Add the beaten egg to the pecan mixture and beat until smooth. 16 Fill the pie with the mixture. 17 Return to the oven for 20 mins until the fill- ing sets. 18 Allow to cool before serving. Whisky pecan pie Ingredients • 160g flour • 1 tsp salt • 113g butter, cold and cut into cubes • ¼ cup ice-cold water Filling • 113g butter • 1 cup packed light brown sugar • ½ tsp fine salt • ¾ cup glucose syrup • 2 cups toasted pecans • 1 shot whisky • 2 tsp vanilla extract • 3 eggs, lightly beaten Rachel Zammit Cutajar Salty, sweet and nutty with a hint of whisky, this Thanksgiving dessert is a great excuse to celebrate this American holiday. At the Thanksgiving table, the pecan pie comes second only to the pumpkin pie, but unlike its orange cousin, which falls out of favour after the holidays, the pecan pie remains popular. The recipe has remained pretty much the same since the 18th century, when it is believed, the French settling in New Orleans created this recipe after having been introduced to the pecan nut by the Native Americans. This recipe adds a shot of whisky to the filling, giving this pecan pie a more grown-up twist.