Hard2Believe
11-02-2004, 12:15 PM
Makes one 9-inch pie
1 cup all purpose flour
1/2 tsp salt
1/2 tsp sugar
1 stick, cold unsalted butter, cut into 1/2 inch pieces
1/4 cup ice water
Filling:
3 large eggs
1 cup sugar
1/4 tsp salt
1/2 cup light corn syrup
1/2 cup dark corn syrup
4 tbsp unsalted butter, melted
1 tbsp vanilla extract
1 1/4 cups pecan halves
Method:
1. Make the pastry: In a food processor, pulse the flour with the salt and sugar. Add the butter and pulse several times until its the size of small peas. Sprinkle on the ice water and pulse just until the crumbs are evenly moistened. Turn the pastry onto a work surface and gather into a ball. Flatten into a disk and wrap in plastic and refrigerate for at least 30 minutes.
2. Preheat the oven to 350. Position a rack in the bottom third of the oven. On a floured surface, roll out the pastry to a 13-inch round. Ease the pastry into a 9-inch glass pie plate and trim the overhang to 1/2 inch. Fold the overhang under itself and crimp decoratively. Refrigerate until firm.
3. Make the filling: In a medium bowl, whisk the eggs with the sugar and salt. Whisk in the light and dark corn syrups, butter and vanilla until combined. Stir in the pecans. Pour the filling into the pie shell and arrange the pecans in a decorative pattern. Cover the rim of the pie with foil strips and bake the pie for 50 minutes, or until the crust is golden and filling is puffed but still slightly jiggly. Remove the foil strips and let the pie cool completely before serving.
ENJOY!!!!!!!!
1 cup all purpose flour
1/2 tsp salt
1/2 tsp sugar
1 stick, cold unsalted butter, cut into 1/2 inch pieces
1/4 cup ice water
Filling:
3 large eggs
1 cup sugar
1/4 tsp salt
1/2 cup light corn syrup
1/2 cup dark corn syrup
4 tbsp unsalted butter, melted
1 tbsp vanilla extract
1 1/4 cups pecan halves
Method:
1. Make the pastry: In a food processor, pulse the flour with the salt and sugar. Add the butter and pulse several times until its the size of small peas. Sprinkle on the ice water and pulse just until the crumbs are evenly moistened. Turn the pastry onto a work surface and gather into a ball. Flatten into a disk and wrap in plastic and refrigerate for at least 30 minutes.
2. Preheat the oven to 350. Position a rack in the bottom third of the oven. On a floured surface, roll out the pastry to a 13-inch round. Ease the pastry into a 9-inch glass pie plate and trim the overhang to 1/2 inch. Fold the overhang under itself and crimp decoratively. Refrigerate until firm.
3. Make the filling: In a medium bowl, whisk the eggs with the sugar and salt. Whisk in the light and dark corn syrups, butter and vanilla until combined. Stir in the pecans. Pour the filling into the pie shell and arrange the pecans in a decorative pattern. Cover the rim of the pie with foil strips and bake the pie for 50 minutes, or until the crust is golden and filling is puffed but still slightly jiggly. Remove the foil strips and let the pie cool completely before serving.
ENJOY!!!!!!!!