Recipe By : Gourmet Magazine, Oct 1993
Serving Size : 8 Preparation Time :0:00
Categories : Pies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust:
1 c Wheat pastry flour
1/2 c Unsalted butter -- cut up
1/4 ts Salt
1/4 c Pecans -- ground
3 tb Ice water
Filling:
1 c Maple syrup
1 c Sugar
4 lg Eggs -- lightly beaten
3 tb Unsalted butter -- melted
1 tb Vanilla
1 tb Lemon juice
1/2 ts Lemon zest
1/4 ts Salt
1 c Pecans -- halved
Crust:
In a large bowl blend the flour, butter, salt and pecans until the
mixture resembles meal. Add 2 tb 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 our the dough 1/8" thick on a
lightly floured surface, fit it into a 9" glass pie plate, and crimp
the edge. Chill the shell while making the filling.
Filling:
Preheat the oven to 450 F. 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 and bake the pie in
the middle of the oven for 10 minutes. Reduce the temperature to
350 F and bake the pie for 35 minutes, or until the filling is just
set.
