AuthoradminDon’t resist…..get in your kitchen and get baking. This pie is beyond!
Wow holiday guests with this Perfect Pecan Pie recipe! A homemade all-butter crust makes this to die for!
'--Crust
Mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the butter & mix quickly with your fingers until each piece is coated with flour.
Pulse in the mixer until the butter is the size of peas. With the motor running, add some ice water process just enough to moisten the dough and have it just come together.
Place the dough out onto a floured work surface & knead it quickly into a ball. Divide the dough into how many pieces (balls) you need, flatten them into discs. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes. You will use 1/2 this dough for this recipe.
Pre heat the oven to 375 degrees F with the rack in the middle.
On a floured work surface, roll the dough into a 12-13 inch circle about 1/4 inch thick. Brush some egg wash onto the edges of a shallow 9 inch (not deep dish) pie dish. Gently place the pastry into a pie plate. There should be 1/2 inch hangover. Pinch the crust around the sides so it's sealed well. Pierce the dough with a fork a few times for ventilation.
I suggest parbaking for a crispy crust before you add the filling. To do this: place dough in freezer until firm, about 20 minutes. Preheat the oven to 400 degrees F with the rack in low position. Place buttered or oiled foil over the pie dough and weigh it down with pie weights, dried beans or pennies. Bake for 20 minutes. Remove from oven.
Reduce heat to 350 degrees. Lay pecans on a baking sheet in a single layer & toast for about 10 minutes or until fragrant.
In medium saucepan, combine butter, brown sugar, golden syrup and pinch of salt. Bring this to a simmer over medium heat. Cook & stir for 2 minutes. Remove from heat and stir in pecans, cider vinegar and vanilla. Pour into a bowl, this way it will cool faster) Cool about 5 to 10 minutes. Then, whisk in one egg at a time until combined. Pour mixture into prepared pie shell.
Bake the pie for 40 to 45 minutes, keeping the rack low. The pie is done when the edges are set and & slightly puffed. The center should be slightly firm to the touch but still has some jiggly movement to it. Cool pie on a rack. Serve slightly warm or room temperature. Serve with ice cream for an extra treat!
Refrigerate up to 3 days. You can also store uncooked pastry dough in the freezer for up to 3 months. It should be wrapped completely in plastic wrap or in well sealed, airtight plastic bags. When ready to use let the frozen pastry dough thaw in the refrigerator, this could take a few hours. Then roll it out as usual.
Ingredients
Directions
'--Crust
Mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the butter & mix quickly with your fingers until each piece is coated with flour.
Pulse in the mixer until the butter is the size of peas. With the motor running, add some ice water process just enough to moisten the dough and have it just come together.
Place the dough out onto a floured work surface & knead it quickly into a ball. Divide the dough into how many pieces (balls) you need, flatten them into discs. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes. You will use 1/2 this dough for this recipe.
Pre heat the oven to 375 degrees F with the rack in the middle.
On a floured work surface, roll the dough into a 12-13 inch circle about 1/4 inch thick. Brush some egg wash onto the edges of a shallow 9 inch (not deep dish) pie dish. Gently place the pastry into a pie plate. There should be 1/2 inch hangover. Pinch the crust around the sides so it's sealed well. Pierce the dough with a fork a few times for ventilation.
I suggest parbaking for a crispy crust before you add the filling. To do this: place dough in freezer until firm, about 20 minutes. Preheat the oven to 400 degrees F with the rack in low position. Place buttered or oiled foil over the pie dough and weigh it down with pie weights, dried beans or pennies. Bake for 20 minutes. Remove from oven.
Reduce heat to 350 degrees. Lay pecans on a baking sheet in a single layer & toast for about 10 minutes or until fragrant.
In medium saucepan, combine butter, brown sugar, golden syrup and pinch of salt. Bring this to a simmer over medium heat. Cook & stir for 2 minutes. Remove from heat and stir in pecans, cider vinegar and vanilla. Pour into a bowl, this way it will cool faster) Cool about 5 to 10 minutes. Then, whisk in one egg at a time until combined. Pour mixture into prepared pie shell.
Bake the pie for 40 to 45 minutes, keeping the rack low. The pie is done when the edges are set and & slightly puffed. The center should be slightly firm to the touch but still has some jiggly movement to it. Cool pie on a rack. Serve slightly warm or room temperature. Serve with ice cream for an extra treat!
Refrigerate up to 3 days. You can also store uncooked pastry dough in the freezer for up to 3 months. It should be wrapped completely in plastic wrap or in well sealed, airtight plastic bags. When ready to use let the frozen pastry dough thaw in the refrigerator, this could take a few hours. Then roll it out as usual.
