Citrus Pecan Pie

Oranges being in season and plentiful during winter is a great reason to bake this delicious warm pie for tea or dessert.

Difficulty

Prep Time

20 minutes

Cooking Time

30 minutes

Serves

Serves: 8

Print Recipe

Ingredients

For the sauce

6 oranges, peeled well to remove all pith
60 ml SPAR white sugar
60 ml SPAR butter
50 ml whisky

For the pudding

3 large SPAR eggs
250 ml SPAR white sugar
315 ml SPAR cake flour (150g)
10 ml baking powder
2 ml salt
2 ml vanilla essence
15 ml SPAR canola or sunflower oil
125 ml SPAR milk
75 g pecan nuts, chopped finely

Method

Pre-heat oven to 180 º C. Lightly coat a 22cm diameter tart plate with non-stick baking spray.
Cut the peeled oranges in half and then into large chunks.
Heat the sugar and butter in a frying pan and stir until dissolved. Add the whisky and simmer the orange chunks gently in this mixture while you prepare the tart base mixture.
In a 1.5 litre ceramic mixing bowl, beat the eggs and sugar together until fluffy and blend in the remaining ingredients to a smooth batter.
Pour this mixture into the prepared tart plate and using a slotted spoon, top evenly with the cooked oranges (keep as much of the sauce behind in the pan as you can)
Bake for 30 minutes until well risen and pour over as much of the leftover sauce as it will accept.

Hints & Tips

This is best served warm.
When oranges are no longer plentiful, substitute with 4 unpeeled and sliced SPAR Freshline Golden Delicious apples, cooked in the same way as the oranges.

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