Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pies Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Toffee:
2 c Dark brown sugar --
- firmly packed
1/8 ts Salt
1/4 c Unsalted butter
2 tb Water -- boiling
1 tb Cider vinegar
Crust:
2 c All-purpose flour
1 ts Salt
3/4 c Butter flavored crisco
5 tb Ice water -- or more
1 tb Whipping cream
Filling:
3/4 c Granulated sugar
1/2 ts Salt
1 c Dark corn syrup
3 Eggs
2 tb Butter-flavored pancake
- syrup
2 tb Butter -- melted
2 ts Vanilla
1 ts Unsulfured molasses
2 c Pecan pieces
Sauce:
2/3 c Granulated sugar
1/3 c Water
1/2 c Whipping cream -- +1 tb
1/4 c Unsalted butter
Toffee:
Grease a jellyroll pan with Butter Flavor Crisco. Combine brown
sugar, salt, butter, boiling water, and vinegar in large saucepan.
Stir until well blended. Cook and stir over medium heat until
mixture comes to a boil. Cover and boil 2 to 3 minutes. Uncover and
brush brown sugar crystals with wet pastry brush. Boil slowly
without stirring until mixture reaches hard-crack stage, 295 to
310°F on candy thermometer. Stir gently without touching sides of
saucepan. Pour into pan, spreading if necessary. Cool to room
temperature. Break into squares, then break up enough squares to
make 3 tb small bits or pieces. Cover and store remainder of candy
for eating.
Crust:
Combine flour and salt in medium-size bowl. Cut in Crisco until all
flour is blended to form pea-sized chunks. Sprinkle with ice water,
1 tb at a time. Toss lightly with fork until dough will form a
ball. Divide dough in half. Press between hands to form a couple of
5 to 6" 'pancakes'. Roll dough for bottom crust into circle between
sheets of plastic wrap. Peel off top sheet. Trim pastry 1" larger
than upside-down 9" pie plate. Fit into pie plate. Press to fit.
Remove other sheet of plastic wrap. Freeze. Roll second 'pancake'
same as for crust. Freeze 15 minutes.
Heat oven to 400°F. Cut out 26 to 28 leaf shapes and 3 larger
maple-leaf shapes from rolled pastry. Arrange leaves in overlapping
and slightly curved pattern on baking sheet. Brush with whipping
cream. Moisten tips of small leaves with ice water. Press around
edge of crust in overlapping fashion. Brush with cream. Bake leaves
at 400°F for 10 minutes, or until lightly browned.
Filling:
Combine granulated sugar, salt, corn syrup, eggs, syrup, melted
butter, vanilla, and molasses in medium-size bowl. Beat with whisk
until blended. Stir in nuts. Pour into unbaked pie shell. Bake at
400°F for 10 minutes. Reduce temperature to 350°F. Bake 25 to
35 minutes, or until filling is firm when pie is shaken gently.
Cover edge to keep from overbrowning.
Sauce:
Combine granulated sugar and water in small saucepan. Cook and stir
over low heat until sugar dissolves. Increase heat to medium. Boil
without stirring 11 minutes until mixture is deep amber color,
brushing down sugar crystals from sides of pan with wet pastry
brush. Remove from heat. Stir in whipping cream; mixture will
bubble up. Add butter, stirring until smooth. Cook and stir over
low heat about 3 minutes or until color deepens and sauce thickens
slightly. Spoon 1/2 cup over warm pie. Cool 1 hour. Cover and
refrigerate remaining sauce for ice cream topping. Sprinkle top
with toffee bits. Place leaf decoration to 1 side of pie.
Refrigerate 4 hours before serving. Refrigerate leftovers.
