North meets South in this Thanksgiving must-have maple pecan pie.
- 2 pies ServingsServings
- 1 pound 4 ounces pastry flour
- 14 ounce shortening
- 6 ounce water (very cold)
- 2 teaspoon salt
- 1 ounce sugar (optional)
- 7 ounce granulated sugar
- 2 ounce margarine
- 1/4 teaspoon salt
- 7 ounce eggs
- 12 ounce pure maple syrup
- 1 1/2 teaspoon pure vanilla extract
- 5 ounce whole pecans
- Sift flour into a mixing bowl. Rub or cut shortening into the flour until just incorporated. For flakier dough, until fat particles are the size of peas.
- Dissolve salt (and sugar, if used) in water, and add to mixture, just until the water is absorbed. Don't overwork the dough. Refrigerate for at least four hours.
- Preheat oven to 375 degrees F.
- Roll out and shape into pie pans, prick evenly with a fork, and cover with parchment paper or foil and "blind bake" with several layers of dry beans for 10 minutes at 375 degrees F.
- Then, remove beans and parchment paper and brush crusts with an egg wash. Bake for an additional 10-15 minutes until golden.
- For filling, Blend sugar, margarine, and salt until evenly blended. Add eggs one at a time until absorbed, then add the maple syrup and vanilla.
- Distribute pecans in concentric circles in the baked pie shells and then fill with the maple mixture.
- Bake at 425 degrees F for 10 minutes, then reduce heat to 350 degrees F and bake an additional 30-40 minutes, until set.
Contributed by: Elizabeth Kratz, CKCA