Maple bourbon pecan pie

1. To make the pastry, put the flour and sugar in a large bowl and add the butter. Rub the cubes into the flour until the mixture looks like fine breadcrumbs. Gradually add up to 4 tbsp cold water, stirring it into the mixture using a round-bladed knife until it clumps together into a dough. Squeeze into a ball, wrap and chill in the fridge for 30 minutes to let it firm up.

2. Preheat the oven to 180ºC, gas mark 4 and lightly grease a 23cm loose-bottomed tart tin with a little butter. Roll out the dough on a lightly floured surface, then press it into the tin using floured fingers. Prick the base with a fork, then line the pastry case with baking parchment and fill with baking beans, rice or dried pulses. Bake for 15 minutes, then remove the parchment and baking beans and bake for a further 5-10 minutes, until dry and golden.

3. Meanwhile, melt the butter for the filling in a medium saucepan. Continue to heat once melted, until the butter separates and the solids turn brown – this will take about 5 minutes and the mixture will smell nutty. Remove from the heat immediately and whisk in the maple syrup and brown sugar. Once the mixture has cooled slightly, add the eggs, cinnamon and bourbon (if using) and whisk until smooth.

4. Roughly chop ½ the pecans and scatter them evenly over the pastry case. Pour in the maple mixture, then arrange the remaining pecan halves on top of the pie. Bake for 45 minutes, or until the pie retains a slight wobble in the centre. Allow to cool for at least 20 minutes before serving warm.

Martha’s tip Feel free to leave out the bourbon, or swap it for your favourite spirit, if you’d prefer. Rum or amaretto also pair well.