Maple Pecan Pie from the Heart of Texas

1 cup wheat pastry flour
½ cup unsalted butter; cut up
¼ teaspoon sea salt
¼ cup Pecan Valley Pecan Pieces; ground
3 tablespoons ice water
1 cup maple syrup
1 cup granulated sugar
4 large eggs; lightly beaten
3 tablespoons unsalted butter; melted
1 tablespoon vanilla
1 tablespoon lemon juice
½ teaspoon lemon zest
¼ teaspoon sea salt
1 cup Pecan Valley Pecan Halves

1. Preheat oven to 450ºF.
2. In a large bowl blend the flour, butter, salt and pecans until the mixture resembles meal. Add 2 tablespoon of the water, toss the mixture until the water is incorporated, adding more water to form a dough, and form the dough into a ball. Dust the dough with flour and chill it, wrapped in wax paper for 1 hour. Roll out the dough ⅛ inch thick on a lightly floured surface, fit it into a 9-inch glass pie plate, and crimp the edge. Chill the shell while making the filling.
3. In a large bowl whisk together the syrup, sugar, eggs, butter, vanilla, lemon juice, zest and the salt. Add the pecan halves. Pour the filling into the shell
4. Bake in a preheated oven for 10 minutes in the middle of the oven.
5. Reduce the temperature to 350ºF and bake the pie for 35 minutes, or until the filling is just set.

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