Maple Pecan Pie Ii
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Recipe Summary Maple Pecan Pie Ii
This is the 1999 American Pie Council's National Pie Championship's "Best of Show " and the first place winner in the Nut Category.Ingredients | Hotjar Survey Not Showing3 cups all-purpose flour1 teaspoon salt1 teaspoon white sugar1 cup butter flavored shortening, chilled⅓ cup ice water1 tablespoon distilled white vinegar1 egg, beaten1 egg white4 eggs, beaten¾ cup white sugar½ cup real maple syrup½ cup light corn syrup½ cup dark corn syrup2 ½ teaspoons vanilla extract¼ teaspoon salt1 ¼ cups chopped pecans⅓ cup butter, melted2 teaspoons maple syrupDirectionsSift together flour, 1 teaspoon salt and 1 teaspoon sugar into mixing bowl. Cut in shortening with a pastry blender until mixture resembles cornmeal. Combine water, vinegar and 1 egg; add liquid one tablespoon at a time, sprinkling over flour mixture and tossing with a fork to form soft dough. Shape into three discs. Wrap with plastic wrap. Refrigerate 3 to 24 hours. (Extra pastry may be frozen for later use.)Preheat oven to 350 degrees F (175 degrees C).Line a 9 inch pie plate with pastry. Brush inside of unbaked pie shell with slightly beaten egg white.Mix 3/4 cup sugar, syrups, vanilla and salt with 4 beaten eggs until blended. Stir in pecans and melted butter. Pour filling into pie shell.Bake for 45 to 55 minutes or until center is set. Remove from oven and brush hot pie top with maple syrup. Cool and store in refrigerator.Info | Hotjar Survey Not Showingprep: 45 mins cook: 45 mins additional: 3 hrs total: 4 hrs 30 mins Servings: 8 Yield: 1 9 inch pie
TAG : Maple Pecan Pie IiDesserts, Pies, Pecan Pie Recipes,
