Maple Pecan Pie with Dairy-Free Sweet Pastry

Servings: Serves 8-10

Nutritional Information:

Per 100g

Calories 371 Fat 21.6g Saturates 4.5g Sugars 26.8g Salt 0.3g Protein 5.8g





Preheat the oven to 170°C/fan 150°C (Gas Mark 4, 350°F). 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 1–1 1/4 hours, until the filling is soft but set, the top is slightly raised and a crust has formed.


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