Maple Pecan Pie Ii
Serves: 5
Destiney Bartoletti
1 January 1970
Based on User reviews:
50
Spice
45
Sweetness
46
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
3 cups
All-Purpose Flour1 tsp
Salt3 cup
White Sugar1 tbsp
Distilled White Vinegar2 tsps
Maple Syrup1 cup
Light Corn Syrup2.5 tsps
Vanilla Extract1.25 cups
Pecan (chopped)1 cup
Butter (melted)Directions:
1
Brush inside of unbaked pie shell with slightly beaten egg white
2
Sift together flour, 1 teaspoon salt and 1 teaspoon sugar into mixing bowl
3
Cut in shortening with a pastry blender until mixture resembles cornmeal
4
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
5
Shape into three discs
6
Wrap with plastic wrap
7
Refrigerate 3 to 24 hours
8
Extra pastry may be frozen for later use
9
Preheat oven to 350 degrees F (175 degrees C)
10
Line a 9 inch pie plate with pastry
11
Mix 3/4 cup sugar, syrups, vanilla and salt with 4 beaten eggs until blended
12
Stir in pecans and melted butter
13
Pour filling into pie shell
14
Bake for 45 to 55 minutes or until center is set
15
Remove from oven and brush hot pie top with maple syrup
16
Cool and store in refrigerator