Pecan pie

METHOD

How to make it

1. 01

   STEP 1

   Done

   Preheat the oven 175 degrees. Grease a quiche shape and set it up.

2. 02

   STEP 2

   Done

   Stir the flour and salt together. "Cut" then with 2 knife the lumps of butter through or let the stand mixer do this work. Then add the egg, vinegar and water and knead quickly to a coherent dough. As indicated above: You only need half the dough, the other half you can keep in the refrigerator for a few days or longer in the freezer. Roll out the dough into a piece to cover the quiche shape.

3. 03

   STEP 3

   Done

   Press the sides well and cut away excess dough with a sharp knife. Prick a few holes in the bottom with a fork.

4. 04

   STEP 4

   Done

   For the filling you quickly beat all the ingredients together. Except for the pecans, because they're spread over the bottom. Make sure there are no lumps in your fillings and then pour over the pecans.

5. 05

   STEP 5

   Done

   Cover your quiche shape with aluminium foil and put the shape 30 minutes in the oven. Then remove the foil and bake 20 minutes. Now comes the big test: shake the shape (with oven mittens) gently back and forth. If the pecan pie is still very drillery then it has to be in the oven. The cake is good if the filling is still very slightly grilled. Yeah, it's an art that thrives. Cover with aluminium foil if the top becomes too brown.

6. 06

   STEP 6

   Done

   Let the cake cool completely in the form before cutting it.

7. 07

   STEP 7

   Done

   Follow Francesca Kookt! also on Facebook, Twitter, Google+, Bloglovin' or Instagram.