فطيرة البقان بالكراميل المنحلة

Directions

1. In a bowl, mix flour and salt. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, until the dough holds together. Shape into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.

2. Preheat oven to 375°F (190°C). Roll out the chilled dough on a floured surface to fit a 9-inch pie dish. Press into the dish, trim excess, and crimp the edges. Line with parchment paper and fill with pie weights or dried beans. Bake for 12 minutes, remove weights, and bake another 5 minutes. Let cool.

3. In a heavy-bottomed saucepan, combine sugar and water over medium heat. Stir until sugar dissolves, then stop stirring and let it cook until amber-coloured. Carefully add heavy cream (it will bubble), whisking constantly. Remove from heat and stir in butter, vanilla, and salt. Set aside to cool slightly.

4. In a bowl, whisk eggs, brown sugar, vanilla, and salt. Gradually whisk in the cooled caramel.

5. Arrange toasted pecan halves in the par-baked crust. Pour the caramel mixture evenly over the pecans, ensuring they're fully coated.

6. Reduce oven temperature to 350°F (175°C). Bake the pie for 40–45 minutes, or until the filling is set and the centre slightly jiggles. Cover the crust edges with foil if they brown too quickly.

7. Let the pie cool completely before slicing. Serve as is, or with a dollop of whipped cream or a scoop of vanilla ice cream.