| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
8 |
Servings |
INGREDIENTS
| 1 |
c |
Wheat Pastry Flour |
| 1/2 |
c |
Unsalted butter, cut up |
| 1/4 |
ts |
Salt |
| 1/4 |
c |
Ground Pecans |
| 3 |
tb |
Ice Water |
| 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 |
INSTRUCTIONS
CRUST
FILLING
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°. 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° and bake
the pie for 35 minutes, or until the filling is just set.
Source: Gourmet Magazine, October 1993
Posted to EAT-L Digest 30 Dec 96
From: Susan Mundy <mmundy@MINDSPRING.COM>
Date: Tue, 31 Dec 1996 13:10:37 -0500
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