Pecan Pie with Medjool Dates

Having spent a good portion of my twenties living and working in the USA I was lucky enough to be a guest at many family gatherings.  The most memorable of which was in Salinas, California.  My dear friend Eric, whom I met whilst working at the Ski School in Steamboat Colorado, invited my friend Anne and I along to spend Thanksgiving with his Family. I knew Eric’s family were a talented bunch with a predisposition towards adrenalin charged activities but I had no idea what was in store for me that day!

“First stop on Thanksgiving morning was the airport where Sean (Eric’s Dad) had offered to take us for a scenic flight in his plane. It was a beautiful day and before I knew it I was buckled into the front seat of his Pitts Biplane and flying high above the stunning Salinas valley along California’s central coast.  Sean chatted to me through my head set.  I told him that I had done some flying with my Granddad Pete whom was a pilot in WWII.  Sean then replied by asking if I had ever been upside down in a plane but before I even had a chance to answer, we were!  (Did I mention that Sean is considered to be one of the premiere air show performers and aerobatic pilots in the world – go figure.)  Upside down and round and round, positive G’s negative G’s and the biggest adrenaline rush I have ever experienced.

“We then went back to the Tucker family home and had a Thanksgiving feast. I’m not entirely sure if we had Pecan pie that day, but what I remember was the incredible sense of welcoming and generosity that was extended to us. To a foreigner, Pecan pie is synonymous with Thanksgiving, and eating this pie reminds me of how very lucky I am to have those amazing memories.”

Ingredients

• Short Pastry
• 2 cups plain flour
• 3 tbsp caster sugar
• 150g cold butter chopped
• 1 egg yolk
• Approx 3 tbsp iced water

• Filling
• ½ cup bourbon
• ½ cup caster sugar
• 4 eggs
• ½ cup brown sugar
• ½ cup (1 stick) unsalted butter, melted
• ½ cup maple syrup
• 1 tsp vanilla extract
• 1 tsp salt
• 1 ½ cups soft Medjool dates, pitted and coarsely chopped
• 1 cup coarsely chopped pecans
• ½ cup whole pecans

Method

• Short Pastry
• 1. Place Flour, sugar and butter in a food processor and process until the mix resembles fine breadcrumbs.
• 2. While the motor is running add the egg yolk and mix till combined.
• 3. Add water spoon by spoon until the mix is just combined (you may need slightly more or less).
• 4. Form into a ball, wrap in cling film and rest in the fridge for 30min.
• 5. Pre heat oven to 180°C on Bake
• 6. Roll out and line a 26cm tart tin. Dock the pastry lightly with a fork and line the pastry with baking paper and fill with baking weights or rice.
• 7. Bake for 10 minutes, then remove the weights and paper and bake for a further 10 minutes. Allow to cool.

• Filling
• Pre heat oven to 180°C on Bake
• 1. Place bourbon and caster sugar in a pot and stir over a gentle heat until dissolved. Bring up to a simmer and simmer for 3-4 minutes. Turn off heat and allow to cool.
• 2. Mix the eggs, brown sugar, butter, bourbon syrup, maple syrup, vanilla, and salt in a large bowl.
• 3. Place the dates and chopped nuts into the pie and pour the mixture from step 2 into the pie plate. Place the whole pecans on the top of the pie.
• 4. Bake in a preheated oven until set, about 40-50 minutes.