Apple and pecan pie
Dough
2,5 dl wheat flour
100 g butter
Salt
3 table-spoonfuls ice-cold water
Filling
6 sour apples
1 dl pecan
2 table-spoonfuls maizena flour
¾ dl maple syrup
2 dl marshmallow pieces
Cinnamon and nutmeg
Prepare dough with multi-function machine. Measure all the ingredients except water in bowl. Spin until mixture is equal. Add water and let machine run until dough becomes a ball. Put it in fridge for few hours.
Mix the filling in a bowl. Peel and chop the apples and
remove the capsule. Chop the marshmallows with scissors for
example. Mix the syrup and maizena flour with fork before pouring
them with other ingredients.
Take one third of dough aside to make the cover for the pie. Roll
the rest of the dough flat and pad quite high bordered baking tin
with it. Put filling in tin and roll the rest of the dough as a
lid. Finalise the edges and cut steam holes on top of the pie. You
can brush the top with yolk.
Bake the pie for about 50 minutes in 175° convection oven. Put tin in one step lower from the middle so that moist bottom will bake as well. Serve pie warm with vanilla ice cream.