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Ingredients
| all-purpose flour (unsifted): 3 cups |
| salt: 1 tsp |
| granulated sugar: 1 tsp |
| butter flavored shortening: 1 cup (chilled) |
| water: 1/3 cup (ice) |
| distilled vinegar: 1 Tbl |
| eggs: 1 (beaten) |
| eggs: 1 (white) |
| eggs: 4 (beaten) |
| granulated sugar: 3/4 cup |
| maple syrup: 1/2 cup |
| light corn syrup: 1/2 cup |
| dark corn syrup: 1/2 cup |
| vanilla extract: 2 1/2 tsp |
| salt: 1/4 tsp |
| pecans (chopped): 1 1/4 cups |
| salted butter: 1/3 cup (melted) |
| maple syrup: 2 tsp |
Maple Pecan Pie II
Credit: AllRecipes
User rating:
"This is the 1999 American Pie Council 's National Pie Championship's "Best of Show " and the first place winner in the Nut Category."
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Prep Time
min -
Cook Time
min -
Servings
8 serving(s)
Tags
Directions
- Sift 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.