As an Aussie, I’ve never been convinced by putting pumpkin, a vegetable I associate with Sunday roasts, into a sweet pie; but I do love pecan pie, another American classic. Pecans are grown widely throughout the southern USA, where pecan pie is as popular as pumpkin pie on Thanksgiving tables and is a feature of many Christmas feasts. Use your favourite sweetened or unsweetened shortcrust pastry recipe or, as I did, Carême ready-rolled pastry, a fabulous product that’s always in my freezer (see video below). I’ve tried a few different dessert wines with pecan pie, but can’t go past a PX Sherry, such as Cardenal Cisneros from Sanchez Romate, which works a treat with the maple syrup. I like the touch of acid that the crème frâiche adds to the maple cream (thanks Pepe!) but use freshly whipped cream if you prefer a milder taste.
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