Pecan Pie

Pie dough:
250 g flour
100 g butter
100 g icing sugar, sieved
pinch of salt
1 egg

Filling:
3 eggs
30 g melted butter
2 tbs wheat flour
� tsp vanilla sugar
salt
125 g sugar
350 g corn syrup (light syrup)
200 g chopped pecans

Sweet whipped cream
Dough:
Cut the butter into small chunks and pinch it together with the flour into a grainy consistency. Add sugar and salt and mix well. Finally add the egg and mix it even without kneading.
Wrap the dough into SAGA Baking Paper and let it rest for 20 minutes.
The dough is suitable for pies, cakes and tarts.

Filling:
Roll out the pie dough between two sheets of SAGA Baking Paper and place it into a pie dish (24 cm). Pre-cook the pie shell in 220C for 10 minutes.
Spread the chopped pecans on top of the pie shell.
First, whip the eggs into a light coloured froth and then whip in the melted butter, flour, vanilla sugar, salt, sugar and syrup.
Pour the mixture on top of the pecans. Bake in the oven for 10 minutes at 220 C and then reduce heat to 165 C and bake for an additional 40 minutes.
Serve cold with whipped cream.