Title: Looho Pecan Pie
Categories: Desserts, Pies, Nuts, American
Yield: 8 Servings
MMMMM-----------------------------------------------------------------
1 3/4 c Flour (250 g)
1/2 ts Salt
1/2 c Butter (100 g)
4 tb Shortening (60 g)
1 Egg yolk
1 ts Sugar
Ice water; as needed
MMMMM-----------------------PECAN FILLING----------------------------
3 Eggs; beaten
1 pn Salt
1/2 ts Vanilla extract
2/3 c Light brown sugar (120 g)
1 c Maple syrup Grade A light amber (300 g)
1 1/2 c Pecans (180 g)
3 tb Butter (50 g); or more
Preheat the oven to 375°F.
Processor method:
Put flour, salt, sugar, and cold fats in the bowl of the processor.
Process until reduced to fine breadcrumb consistency. Add egg yolk
and ice water, stop processing as soon as the pastry form a ball.
Manual method:
In a bowl, using a pastry blender, combine the flour, sugar, salt,
butter, and vegetable shortening until crumbly. Add egg and cold
water and mix to form a ball.
Roll out and place into a 9" pie plate. Trim off excess. Set aside.
In another bowl, combine the beaten eggs, salt, vanilla extract,
brown sugar, pecans, syrup, and melted butter. Pour into unbaked
pie crust.
Bake in preheated oven for 40 to 50 minutes. Allow to cool and
refrigerate.
Recipe by M Loo & I Hoare, Jan 3, 1996, Forges, France
