Maple Pecan Pie II
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Description
This is the 1999 American Pie Council's National Pie Championship's "Best of Show " and the first place winner in the Nut Category.
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
- 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.)
- 2. Preheat oven to 350 degrees F (175 degrees C).
- 3. Line a 9 inch pie plate with pastry. Brush inside of unbaked pie shell with slightly beaten egg white.
- 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.
- 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.
Nutrition Facts
serving: 1 9 inch pie
calories: 890.4 kcal
carbohydrates: 103.8 g
protein: 10.9 g
saturated fat: 13.7 g
cholesterol: 136.6 mg
sodium: 516.3 mg
fiber: 2.9 g
sugar: 44.2 g
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