-
Sift the flour and salt into a mixing bowl.
-
Rub the fats into it until the mixture resembles fine crumbs.
-
Add just enough cold water to mix to a dough that leaves the bowl clean. Leave the pastry to rest in a polythene bag in the refrigerator for 20-30 minutes.
-
Turn the oven to 400°F, whilst the oven is heating up toast the pecans for 10 minutes stirring occasionally.
-
Roll the pastry out and place in a pie dish that has been dusted with cornflour.
-
Blind bake for 10 minutes.
-
Melt the butter and mix together with the maple syrup, sugar, eggs, chocolate chips, orange juice and rind.
-
Fold in the pecans, you can chop them in half if desired.
-
Pour the filling into the pie crust and bake for 1 hour. The pie is ready if it does not wobble at the outer edges when you twist the dish.