Having spent a good portion of my 20s living and working in the US 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 invited my friend Anne and I along to spend Thanksgiving with his family.
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 asked if I had ever been upside down in a plane, but before I even had a chance to answer, we were. (Sean is one of the premier airshow performers and aerobatic pilots in the world.) Upside down and round and round, positive Gs, negative Gs 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 it is synonymous with Thanksgiving, and eating this pie reminds me of how very lucky I am to have those amazing memories.
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
Place flour, sugar and butter in a food processor and process until the mix resembles fine breadcrumbs.
While the motor is running add the egg yolk and mix till combined. Add water spoon by spoon until the mix is just combined (you may need slightly more or less). Form into a ball, wrap in cling film and rest in the fridge for 30 minutes.
Preheat oven to 180degC on bake Roll out and line a 23cm tart tin. Dock the pastry lightly with a fork and line the pastry with baking paper and fill with baking weights or rice.
Bake for 10 minutes, then remove the weights and paper and bake for a further 10 minutes. Allow to cool.
Preheat oven to 180degC on bake 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.
Mix the eggs, brown sugar, butter, bourbon syrup, maple syrup, vanilla, and salt in a large bowl.
Place the dates and chopped nuts into the pie and pour the filling mixture into the pie plate. Place the whole pecans on top of the pie.
Bake in a preheated oven until set, about 40-50 minutes.
- Kate McKinlay.
