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Yankee Pecan Pie




Source of Recipe


King Arthur Flour


List of Ingredients




Crust
1 cup King Arthur Pie & Pastry Blend
1/4 teaspoon salt
1 tablespoon sugar
4 tablespoons chilled unsalted butter
2 tablespoons chilled vegetable shortening
2 to 3 tablespoons ice water

Filling
4 eggs
1/2 cup brown sugar
1/2 teaspoon salt
1 1/2 cups grade B (cooking) maple syrup
4 tablespoons unsalted butter, melted
1/4 teaspoon maple flavor
1 1/2 cups pecan halves or chopped pecans*


Recipe



We often use chopped walnuts in place of the pecans.

Crust: In a medium-sized mixing bowl, whisk together the pastry blend, salt and sugar. Using a pastry blender, pastry fork, your fingers or a mixer, cut in the butter and shortening, leaving pea-sized crumbs. Sprinkle the crumbs with enough ice water to make them cohesive, squeeze them into a ball, wrap with plastic wrap, and chill at least 1 hour.

Roll the pastry into a 12-inch circle, and place it in a 9-inch pie plate. Crimp the edges, and chill the crust while you're preparing the filling.

In a medium-sized mixing bowl, whisk together the eggs, sugar, salt, maple syrup, melted butter and maple flavor. Stir in the nuts and pour the filling into the prepared crust.

Bake the pie on the bottom rack of a preheated 400°F oven for 15 minutes. Lower the oven temperature to 350°F and bake for an additional 25 to 35 minutes, or until the center is set. Yield: 10 to 12 servings.