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Pellie Grobler – Pecan pie

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Pellie Grobler – Pecan pie

Pellie Grobler – Pecan pie

Tyd: 60 min

Bedien: 8 porsies



1-1/2 cups flour

1/2 teaspoon salt

2 teaspoons sugar

3 tablespoons bwell lemon oil

5 tablespoons cold butter, cut into cubes

2 tablespoons ice water, more as needed

Blue berry pecan filling 

1/2 cup pure maple syrup

4 tablespoons dark brown sugar

3 tablespoons unsalted butter

2 large eggs

1 teaspoon vanilla extract

1/4 teaspoon salt

2 cups pecan halves

1/2 cup blue berry, finely chopped

3 tablespoons brandy/bourbon



For the crust:

Whisk together the flour, salt and sugar in a large bowl.

Add the butter and incorporate using a pastry cutter or fork (the dough will look like moist sand). Sprinkle the lemon oil and water over the mixture, and stir together just until incorporated.

Gently press the crumbly mixture together with a large spoon, rubber spatula or the palm of your hand just until it comes together to form a dough.

Cover the dough tightly with plastic wrap and refrigerate at least 2 hours, preferably overnight.

On a lightly floured surface, roll the dough out into a round, Place in a loose bottom baking dish, crimping the edges as desired.

Freeze the formed shell for 20 to 30 minutes before filling and baking.

Blind bake the cake for 30 min on 180 C

For the filling:

Position rack in bottom third of oven and preheat to180°C

Stir syrup, brown sugar, blueberry in medium saucepan over medium heat until sugar dissolves and blue berry's starts to give of coulor Increase heat and boil 1 minute.

Cool to lukewarm, about 45 minutes.

Whisk eggs, vanilla and salt, Gradually whisk maple syrup mixture into egg mixture. Stir in the pecan halves, brandy. Pour filling into crust. Bake pie until filling is slightly puffed around edges and center is set, about 35minutes.

Cool pie completely on rack.Can be prepared 8 hours ahead. Let stand at room temperature. Cut pie into wedges and serve.

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