Pecan harvesting begins in late September and extends into November, making the timing just right to fuel pecan pie baking for Autumn.
Pecan Pie
1 recipe single-crust Pie Dough (below)
1½ cups toasted pecan halves
½ cup tightly packed light brown sugar
2 Tbsp all-purpose flour
¾ cup light corn syrup
3 large eggs, lightly beaten
4 Tbsp (½ stick) unsalted butter, melted and cooled
2 tsp vanilla extract
¼ tsp salt
Makes one single-crust 9-inch pie Pie Dough
Single-Crust Pie
1⅓ cups all-purpose flour plus extra for dusting
½ tsp salt
½ cup (1 stick) cold unsalted butter, lard, or vegetable shortening, diced (or a combination of butter and shortening equal to ½ cup)
¼ cup ice water, or as needed Instructions:
Preheat the oven to 400°F. Roll out the pie dough and use it to line a 9-inch pie pan. Partially blind bake the crust. Let cool to room temperature in the pan on a rack before filling.
Keep the oven temperature at 400°F.
Spread the nuts in an even layer over the bottom of the partially baked pie shell. Stir the brown sugar and flour together in a mixing bowl until well blended. Add the corn syrup, eggs, butter, vanilla extract, and salt and blend well. Pour the mixture over the nuts, disturbing the nuts as little as possible.
Place the pie on a baking sheet and bake until the center is softly set,
30-35 minutes. Let the pie rest for at least 20 minutes before slicing.
Serve warm or at room temperature.
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