Log Cabin Pie Recipe

Posted by
Rate It!
Log Cabin Pie
Add your photo!



  1. Make dough: Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle 3 tablespoons ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated.
  2. Squeeze a small handful of dough: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated. (Do not overwork dough or pastry will be tough.)
  3. Turn dough out onto a work surface. Divide dough into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all dough together with a scraper (if using) and press into a ball, then flatten into a 5-inch disk. If dough is sticky, dust lightly with additional flour. Wrap disk in plastic wrap and chill until firm, at least 1 hour.
  4. Make pie shell: Put oven rack in middle position and preheat oven to 350°F.
  5. Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang, then fold overhang under slightly and press against rim of pie plate. Decoratively crimp. Chill shell 30 minutes.
  6. Lightly prick bottom and side of shell with a fork. Line shell with foil and fill with pie weights. Bake until pastry is pale golden along rim and set underneath weights, 15 to 20 minutes. Carefully remove foil and weights and bake shell until bottom and side are golden, about 15 minutes more. Cool completely in pie plate on a rack, about 20 minutes.
  7. Make filling and bake pie: Whisk together yolks and salt in a bowl until blended, then whisk in syrup and lemon juice. Stir in pecans and pour filling into pie shell, spreading nuts evenly. Cover edge of shell with a pie shield or foil and bake just until filling is set, 20 to 30 minutes. Cool to warm or room temperature on rack.
  8. Cooks' note: Pie can be made 6 hours ahead and kept at room temperature.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 461.63 Kcal (1933 kJ)
Calories from fat 227.97 Kcal
% Daily Value*
Total Fat 25.33g 39%
Cholesterol 97.8mg 33%
Sodium 119.77mg 5%
Potassium 176.8mg 4%
Total Carbs 53.04g 18%
Sugars 31.2g 125%
Dietary Fiber 2.89g 12%
Protein 7.85g 16%
Vitamin C 0.8mg 1%
Iron 1.5mg 8%
Calcium 69.8mg 7%
Amount Per 100 g
Calories 385.67 Kcal (1615 kJ)
Calories from fat 190.46 Kcal
% Daily Value*
Total Fat 21.16g 39%
Cholesterol 81.71mg 33%
Sodium 100.06mg 5%
Potassium 147.71mg 4%
Total Carbs 44.31g 18%
Sugars 26.06g 125%
Dietary Fiber 2.42g 12%
Protein 6.55g 16%
Vitamin C 0.7mg 1%
Iron 1.3mg 8%
Calcium 58.3mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Construct & Analyze
Your Recipe

Recipe Tags

Weightwatchers Points

  • 10.8
  • 13

Good Points

  • saturated fat free,
  • low sodium

Share Recipe

Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top