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| Maple Pecan Pie II |
"This is the 1999 American Pie Council 's National Pie Championship's "Best of Show " and the first place winner in the Nut Category."
Ingredients :
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon white sugar
- 1 cup butter flavored shortening, chilled
- 1/3 cup ice water
- 1 tablespoon distilled white vinegar
- 1 egg, beaten
- 1 egg white
- 4 eggs, beaten
- 3/4 cup white sugar
- 1/2 cup real maple syrup
- 1/2 cup light corn syrup
- 1/2 cup dark corn syrup
- 2 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 1/4 cups chopped pecans
- 1/3 cup butter, melted
- 2 teaspoons maple syrup
Instructions :
| Prep : | Cook : 8M | Ready in : |
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- 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.
Notes :
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