Dough
All-Purpose Flour	g
Maple Syrup	tbsp
Kosher Salt	tsp
Butter	g
Apple Cider Vinegar	tbsp
Filling
Pecan Nuts	g
Butter	g
Maple Syrup	g
Honey	g
Brown Sugar	g
Eggs
Vanilla Bean Extract	tbsp
Kosher Salt	tsp

1. For the dough, knead with your hands the flour, maple syrup, salt, butter and vinegar to a smooth dough. Wrap in cling film and let it rest in the refrigerator for about 1 hour.
2. Meanwhile, preheat the oven to 160 ºC and line a baking tray with baking paper. Spread the pecans on the tray and roast for about 10 minutes. Take them out and increase the heat to 210 ºC.
3. Heat up a small saucepan over medium heat and melt the butter. Stirring occasionally, until the foam subsides, the milk solids turn golden brown, and the butter smells nutty and toasty, about 5 minutes. Whisk in the honey and maple syrup and remove from the heat. Let it cool down for minimum 10 minutes.
4. While the mixture cools down, in a bowl, combine the sugars, eggs, vanilla extract and salt. Gradually pour syrup mixture into the egg mixture, whisking constantly, then use a rubber spatula to scrape in all the brown bits at the bottom of the pot.
5. Remove the dough from the fridge and let it warm for about 10 minutes. Grease the tart tin with butter and dust with flour. On a lightly floured work surface, roll out the dough about 0.5 cm thick and lay out the mold with it. Fold over any excess dough, crimping the edges.
6. Place the pecans along the bottom of the crust. Carefully pour the filling over the pecans. Bake for 10 minutes, then reduce heat to 170 ºC and continue to bake for another 35-40 minutes, until the center of the pie has puffed up and turned golden brown.
7. Serve the pecan pie with vanilla cream and extra maple syrup.

More recipes on: www.beastfeast.eu