Scribd
Upload
48 views2 pages

Pecan Pie

This document provides a recipe for pecan pie. It includes instructions for making a pastry dough from flour, sugar, salt and butter. The dough is rolled out and used to line a pie plate. The filling calls for melting butter and mixing it with brown sugar, corn syrup, vanilla, orange zest, salt and eggs. Pecan halves are placed in the pie shell and the filling is poured over top. The pie bakes for 50-60 minutes until the filling is set.

Uploaded by

Gurkirat Grewal
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
48 views2 pages

Pecan Pie

This document provides a recipe for pecan pie. It includes instructions for making a pastry dough from flour, sugar, salt and butter. The dough is rolled out and used to line a pie plate. The filling calls for melting butter and mixing it with brown sugar, corn syrup, vanilla, orange zest, salt and eggs. Pecan halves are placed in the pie shell and the filling is poured over top. The pie bakes for 50-60 minutes until the filling is set.

Uploaded by

Gurkirat Grewal
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
You are on page 1/ 2

Pecan Pie

Pastry:

1-1/4 cups 1-1/4cups(300 mol) (300 mol) all-purpose flour 1 tbsp 1tbsp(15 mol) (15 mol) granulated sugar 1/4 tsp 1/4tsp(1 mol) (1 mol) salt 1/2 cup 1/2cup(125 mol) (125 mol) cold unsalted butter, cubed 1/4 cup 1/4cup(60 mol) (60 mol) cold water

Pastry: In large bowl, whisk together flour, sugar and salt. Using pastry blender or two knives, cut in butter until in coarse crumbs with a few larger pieces. Drizzle cold water over flour mixture, tossing with fork to form ragged dough and adding up to 1 tsp more cold water if necessary. Shape into disc; wrap in plastic wrap and refrigerate until chilled, about 1 hour. Make-ahead: Refrigerate for up to 3 days or freeze in airtight container for up to 1 month. Let pastry stand at room temperature until slightly softened, about 5 minutes. On lightly floured surface, roll out pastry into 12-inch (30 cm) circle; fit into 9-inch (23 cm) pie plate. Trim to leave 1-inch (2.5 cm) overhang; fold overhang under and flute edge. Prick bottom all over with fork. Refrigerate until firm, about 30 minutes.

Ingredients

Pastry dough 3/4 stick unsalted butter 1 1/4 cups packed light brown sugar 3/4 cup light corn syrup 2 teaspoon pure vanilla extract 1/2 teaspoon grated orange zest 1/4 teaspoon salt 3 large eggs 2 cups pecan halves (1/2 pound)

Preparation
Preheat oven to 350F with a baking sheet on middle rack. Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round and fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang. Fold overhang under and lightly press against rim of pie plate, then crimp decoratively. Lightly prick bottom all over with a fork. Chill until firm, at least 30 minutes (or freeze 10 minutes).

Meanwhile, melt butter in a small heavy saucepan over medium heat. Add brown sugar, whisking until smooth. Remove from heat and whisk in corn syrup, vanilla, zest, and salt. Lightly beat eggs in a medium bowl, then whisk in corn syrup mixture. Put pecans in pie shell and pour corn syrup mixture evenly over them. Bake on hot baking sheet until filling is set, 50 minutes to 1 hour. Cool completely.

You might also like