Maple Pecan Pie.
Made this for the last two Christmases running and it’s fast becoming a staple. Really good recipe from Williams Sonoma. Three things to remember though:
1. Maple syrup boils over SO easily and is a total faff to clean off a hob. Watch it carefully and use a pan bigger than you think necessary.
2. Pastry definitely does need blind baking but can also burn round the edges in the second bake (as can the pecans). Cover in tin foil for at least the second half of the second bake.
3. Bake in springform tin or one with removable base. Pastry is strong enough to hold up outside of a tin so serve it alone.
Another attempt at Dan Lepard’s basic white bread but this time using a razor blade as a lamé. Love this design but wonder if it allowed the bread to expand enough. Next time will experiment with more steam in oven.
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Baked Hawaiian Islands by Bon Appétit