Maple Pecan Pie II Recipe

Ingredients
<br>- 3 cups all-purpose flour
<br>- 1 teaspoon salt
<br>- 1 teaspoon white sugar
<br>- 1 cup butter flavored shortening, chilled
<br>- ⅓ cup ice water
<br>- 1 tablespoon distilled white vinegar
<br>- 1  egg, beaten
<br>- 1  egg white
<br>- 4  eggs, beaten
<br>- ¾ cup white sugar
<br>- ½ cup real maple syrup
<br>- ½ cup light corn syrup
<br>- ½ cup dark corn syrup
<br>- 2 ½ teaspoons vanilla extract
<br>- ¼ teaspoon salt
<br>- 1 ¼ cups chopped pecans
<br>- ⅓ cup butter, melted
<br>- 2 teaspoons maple syrup
<br><p></p>Directions
<br>step 1: 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.)
<br>step 2: Preheat oven to 350 degrees F (175 degrees C).
<br>step 3: Line a 9 inch pie plate with pastry. Brush inside of unbaked pie shell with slightly beaten egg white.
<br>step 4: 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.
<br>step 5: 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.
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Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon white sugar
- 1 cup butter flavored shortening, chilled
- ⅓ cup ice water
- 1 tablespoon distilled white vinegar
- 1 egg, beaten
- 1 egg white
- 4 eggs, beaten
- ¾ cup white sugar
- ½ cup real maple syrup
- ½ cup light corn syrup
- ½ cup dark corn syrup
- 2 ½ teaspoons vanilla extract
- ¼ teaspoon salt
- 1 ¼ cups chopped pecans
- ⅓ cup butter, melted
- 2 teaspoons maple syrup

Directions
step 1: 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.)
step 2: Preheat oven to 350 degrees F (175 degrees C).
step 3: Line a 9 inch pie plate with pastry. Brush inside of unbaked pie shell with slightly beaten egg white.
step 4: 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.
step 5: 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.

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