Maple bourbon pecan pie

Served warm with a glass of bourbon, and maybe a little coconut whipped cream, this maple bourbon pecan pie is Autumn comfort food at its very best!

Maple bourbon pecan pie

Maple bourbon pecan pie

By Kate Gardner (www.magpieandmaple.com)

Serves 10-12

Ingredients

For the crust:

  • 130g  (1 cup) wholegrain spelt flour
  • 130g (1 cup) plain/ all-purpose flour
  • 150g (3/4) cup coconut oil
  • 2 tbsp coconut sugar
  • 1-3 tbsp ice water, as needed.

For the filling:

  • 3 tbsp (30g) ground flaxseed + 9 tbsp (90g) water
  • 60g soya butter (or equivalent)
  • 70g coconut sugar
  • 1 tbsp arrowroot powder
  • 200ml pure maple syrup
  • 2 tbsp bourbon (optional but it ain’t a bourbon pecan pie without it!)
  • 150g pecans
Method
  1. Preheat the oven to 190 degrees C (170 fan) and grease a 9inch flan dish with coconut oil. In a small bowl, combine the ground flaxseed and water. Stir well then leave to one side.
  2. Make the crust. You can either throw all the ingredients together in a food processor, adding the water if needed to form a dough, or you can do it by hand. If doing by hand, mix together the flours then cut in the oil. This will make it a crumbly dough. Stir in the sugar then add the water so it forms a proper dough.
  3. You can roll out the dough properly, but personally I just pressed it into the greased dish so that the bottom and sides are evenly covered. Chill in the fridge for ten minutes so that the dough is cold and firm, then bake blind for 10 minutes.
  4. Meanwhile, make the filling. In a saucepan, gently melt the butter over a low heat, then stir in the coconut sugar and maple syrup until it’s all dissolved. Pour a tbsp or two into a separate small bowl and mix in the arrowroot to create a thick paste, then pour this mix back into the saucepan (this way the arrowroot is added without forming lumps). Remove the mixture from the heat and stir in the flaxseed mix and the bourbon.
  5. Remove the pie crust from the oven and pour in the filling. Lastly, add the pecans on top, in any arrangement you like (I personally didn’t bother with decoration, I just wanted to get that pie in n out the oven asap). Return to the oven and bake for around 30 minutes, until it’s really bubbling and slightly set.
  6. Leave to cool completely, and ideally chill in the fridge for an hour or so too, because the setting process continues as the pie cools. If you cut into it too soon the base will be soggy and the filling runny. Don’t do this. Be patient. Your time will come…

For all your vegan pantry needs go to TheVeganKind Supermarket or for cookware check out Debenhams.

This article contains affiliate links.

We use cookies to give you a better experience on veganfoodandliving.com. By continuing to use our site, you are agreeing to the use of cookies as set in our Cookie Policy.

OK, got it