48
PECAN PIE
Makes 12 servings
Crust:
1
1
⁄2 cups unbleached, all-purpose flour
1
⁄4 cup granulated sugar
1
⁄8 teaspoon salt
9 tablespoons unsalted butter
1 large egg
Filling:
1 cup dark brown sugar, packed
3 large eggs
1 cup dark corn syrup
3 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
2 cups pecan halves
1 9-inch deep dish pie plate
Preheat oven to 325˚F on regular bake, rack adjusted to
position 2 (bottom rack position).
Place flour, sugar, salt, and butter in the work bowl of a
food processor fitted with a metal blade. Process until
mixture is like a coarse meal, about 10 seconds.
While machine is running, add egg through feed tube,
processing until dough forms a ball, about 30 seconds.
Spray pie plate with nonstick cooking spray. Press the
dough into the pan. Be sure to form a solid border of crust
onto the edge of the pan. Make sure there are no cracks in
the crust.
Process the sugar and eggs until smooth, about 30
To Next Page
Loading...
