Recipe: Maple Pecan Pie with Vegan Sweet Pastry

Posted: 09 February 2017

In line with mildreds Kings Cross first birthday we will be sharing recipes throughout the month….

This is our vegan take on an American classic, Maple Pecan Pie!

On these cold February days when the skys a tepid gray, neither harsh silver ferocity nor brazen luminescent light.  When even the clouds feel bored, and the suns long forgotten,  a taste bud trip, riding on caramel pecan waves to the deep south seems the only logical thing to do

We’ve reduced the sweetness of the original and added more nuts, while the traditional creamy filling has been transformed through the addition of silken tofu. To give it a boozy, rich flavour, add some bourbon to the caramel after taking it off the heat.

This recipe is also in our cookbook alongside other scintillating recipes. Head over to the shop to order yours

And now without further ado

 

Maple Pecan Pie with Vegan Sweet Pastry

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SERVES 8 –10

Ingredients:

The filling

100ml (3.5fl oz) maple syrup

250g (8oz) light brown sugar

1 teaspoon vanilla extract

grated rind of 1 small orange and juice

of 1 orange

100g (3.5oz) vegan margarine

1 teaspoon salt

5 tablespoons bourbon whiskey (optional)

255g (8oz) siken tofu

30g (1oz) cornflour

pinch of ground cinnamon

1 vanilla pod, split length ways andseeds scraped

100ml (3.5fl oz) unsweetened soy milk

225g (7.0oz) pecans, plus 25 halves

for topping

cream or ice cream, to serve (optional)

For the Vegan Sweet Pastry

250g (8oz) plain flour, plus extra

for dusting

40g (1.4oz) light brown sugar

pinch of salt

pinch of ground cinnamon

grated rind and juice of 1 orange

125g (4oz) vegan margarine, chilled

20ml (7fl oz) iced water

2 teaspoons apple cider vinegar

Method

Preheat the oven to 170°C/fan 150°C/Gas Mark 4. Line a 23-cm (9-inch)

loose-bottomed tart tin with baking parchment. Cut out another

piece of parchment to match the size of the tin and set aside.

For the pastry, place the flour, sugar, salt, cinnamon and grated orange

rind in a bowl, add the margarine and rub in with the fingertips until

the mixture resembles fine breadcrumbs. Add the water, vinegar and

orange juice and bring together to form a dough. Roll into a ball, wrap

in clingfilm and chill in the refrigerator for at least 30 minutes.

Roll out the pastry on a lightly floured surface to a thickness of 5mm

( 1/4 inch). Use it to line the tart tin. Cover the pastry with the piece

of baking parchment and fill with ceramic baking beans. Bake the

pastry for 20–25 minutes, removing the beans for the final 5 minutes

of cooking, until lightly golden and cooked through.

Put the syrup, sugar, vanilla, orange rind juice in a saucepan. Bring

to the boil, lower the heat and simmer, stirring frequently, for about

3 minutes until the mix has reduced to a thick light caramel. Remove

from the heat and stir in the margarine, salt and bourbon, if using.

Blend together the tofu, cornflour, cinnamon and vanilla seeds in

a food processor until smooth. Continue to blend, gradually adding

the soy milk, until the mixture has the consistency of double cream.

Add the caramel and blend, then add the pecans and pulse for a few

seconds until the pecans are reduced to roughly 1.5-cm (3/4-inch) pieces.

Pour the filling into the case and spread evenly. Top with the pecan

halves and bake in the centre of the oven for 1–11/4 hours, until the

filling is soft but set, the top is slightly raised and a crust has formed.

Cool slightly then serve warm with cream or ice cream, if you like.