Maple miso pecan pie

Method

• step 1

  First, make the pastry. Tip all the ingredients plus ¼ tsp fine salt into a food processor, and pulse to coarse crumbs. With the motor running, drizzle in 1-2 tbsp cold water until the mixture starts to clump together. Tip out onto a work surface and gently bring together into a smooth ball, kneading just briefly. Flatten into a disc, wrap and chill for at least 30 mins.

• step 2

  Heat the oven to 200C/180C fan/gas 6. Take the pastry out of the fridge, leave at room temperature for 10 mins to soften slightly, then roll out on a lightly floured surface into a circle roughly the thickness of a £1 coin. Use it to line a deep 23cm fluted tart tin (measured across the base; ours was about 3cm deep), pressing it into the edge and up the side. Leave a 1cm overhang and reserve any offcuts. Scrunch up a sheet of baking parchment and use it to line the pastry case, then fill with baking beans or uncooked rice, pressing the beans or rice up the side. Bake for 15-20 mins until the side is set. Remove the beans or rice and parchment, and bake for 5 mins more until the base is lightly golden. Carefully trim away the overhanging pastry using a small, serrated knife. If any cracks appear, patch using the reserved offcuts.

• step 3

  Meanwhile, melt the butter, maple syrup, miso and both sugars together in a saucepan over a low-medium heat, stirring until the sugar has dissolved and the mixture is smooth. Remove from the heat and cool slightly (see below). Reduce the oven to 160C/140C fan/gas 3.

• step 4

  Stir the beaten egg and vanilla into the maple-miso mixture until well combined, then stir through the chopped pecans. Put the tart tin on a baking sheet and carefully pour the filling into the pastry case. Arrange the whole pecans on the surface of the filling in a single, even layer. (Concentric circles of pecans is the traditional decoration, but feel free to switch it up.)

• step 5

  Bake the pie on the middle shelf of the oven for 50 mins, or until the edge is set but the centre still has a slight wobble (see right). Leave to cool completely in the tin, then chill for at least 2 hrs before serving topped with softly whipped cream. Will keep chilled for up to four days.