Large Photo of the Maple Pecan Pie
Ingredients:
- Pie Pastry
- 1 cup all-purpose flour
- 2/3 cup cake flour
- 1 tablespoon powdered sugar
- 1/2 teaspoon salt
- 4 tablespoons cold butter, cut in small pieces
- 5 tablespoons shortening, cut in small pieces
- 1/4 cup ice-cold water
- .
- Pecan Pie Filling
- 3 eggs, beaten
- 1 cup pure maple syrup
- 1/2 cup light corn syrup
- 1/4 teaspoon salt
- 1/2 cup light brown sugar, packed
- 4 tablespoons melted butter
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups pecan halves or mixture of halves and pieces
Preparation:
In food processor, combine flours, sugar, and salt. Pulse a few times to combine. Sprinkle pieces of butter over the flour mixture, stir in lightly, then pulse about 6 times. Sprinkle shortening pieces over the mixture, stir in lightly, then pulse about 6 to 7 more times. Sprinkle with half of the water. Pulse 5 times. Sprinkle with remaining water; pulse about 6 times, until dough begins to clump. Empty the large crumbs into a bowl. Pack and knead just 2 or 3 times. Wrap in plastic wrap and chill for about 1 hour. Roll out on a floured surface to fit the pie pan. Fold over and fit into the pan, cutting off excess. Form a decorative edge around the plate.
Filling:
Preheat oven to 350°. In a large bowl, combine the beaten eggs with maple syrup, corn syrup, brown sugar, salt, melted butter, and vanilla. Blend well; stir in pecans. Brush prepared pie shell with a little whisked egg white then pour filling into shell. Bake for 40 to 50 minutes, using a pie shield to protect crust edge if it gets too brown.
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