Tuesday, October 30, 2012

classic pecan pie

this is my go-to pecan pie recipe.
i think it's perfect.
just all the right flavors, texture, and tastes
in just the right way.

recipe via BHG

crust ingredients
1 1/4 cups all purpose flour
1/4 teaspoon salt
1/3 cup shortening
4-5 tablespoons cold water

crust direction

1. stir together flour and salt.
using pastry blender, cut in shortening until peices are pea-size.
sprinkle 1 tablespoons of water over part of the mixture, gently toss with a fork.
push moistened dough to side of the bowl.
repeat until all the dough is moistened.

2. form dough into a ball.
on a lightly floured surface, use your hands to slightly flatten ball.
roll from center to edge into a 12" circle.

pie ingredients
3 eggs, slightly beaten
1 cup corn syrup
2/3 cups sugar
1/3 cup butter, melted
1 teaspoon vanilla
1 1/4 pecan halves

pie directions

1. preheat oven to 350 degrees.
prepare and roll out dough (see above)

2. combine eggs, corn syrup, sugar, butter, vanilla. mix well.
stir in pecans.

3. carefully pour filling into dough-lined pie plate.

4. to prevent overbrowning, cover edge with foil.
bake 25 minutes, remove foil.
bake 20-25 more minutes or until a knife 
inserted near the center comes out clean

5. cool on a wire rack.
slice and enjoy :)

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