In a food processor, place the flour, salt, and sugar and process
until combined. Add the butter and process until the mixture resembles coarse
meal (about 15 seconds). Pour 1/8 cup (30 ml) water in a slow, steady stream,
through the feed tube until the dough just holds together when pinched. If
necessary, add more water. Do not process more than 30 seconds. Turn the dough onto your work surface and gather into a ball. Flatten
into a disk, cover with plastic wrap, and refrigerate for 30 minutes
to one hour before using.
After the dough has chilled sufficiently,
place on a lightly floured surface, and roll into a
13 inch (33 cm) circle. (To prevent the
pastry from sticking to the counter and to ensure uniform thickness, keep
lifting up and turning the pastry a quarter turn as you roll.) Fold
the dough in half and gently transfer to a 9 inch (23 cm)
pie pan. Brush off any excess flour and tuck the overhanging
pastry under itself. Use a fork to make a decorative
border or else crimp the edges using
your fingers. Refrigerate the pastry, covered with plastic wrap, for
about 30 minutes before pouring in
Preheat oven to 350 degrees F
(180 degrees C). Place the oven rack in the bottom third of the
Make the Pecan Filling:
In a large saucepan, heat the brown sugar, Lyle's Golden Syrup, rum,
and butter until boiling, stirring constantly. Remove from heat and
let cool until lukewarm. Meanwhile, in a separate bowl, whisk the eggs.
When the syrup has cooled, beat in the eggs, salt, and cream.
Remove the chilled
pastry crust from the refrigerator and evenly distribute the chopped
pecans over the bottom of the crust. Then pour the filling
evenly over the nuts. Bake for about 45 to 50 minutes, or until
the filling is just set (a toothpick inserted into the center of the
pie will come out clean. (If you find the edges of the pie crust
are over browning during baking, cover with foil.) Remove from
oven and place on a wire rack to cool. Serve warm or at room
temperature with whipping cream.
pecans - Place pecans on a baking sheet and bake for about 8 minutes
in a 350 degree F (180 degree C) oven until lightly browned and
fragrant. Let cool and then chop coarsely.
Make the Maple Whipped Cream: Place the heavy whipping cream and
maple syrup in bowl of your electric mixer. With the whisk
attachment, whip the cream until soft peaks form.