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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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A traditional recipe with a slight twist. Crust recipe makes two 9 inch crusts or one double crust pie. Use one and freeze the other or make a pumpkin pie too! Ingredients:
3/4 cup butter |
2 cups flour |
4 tablespoons cold water |
1/2 cup sugar |
1/2 cup butter |
3/4 cup white corn syrup |
1/4 cup maple syrup |
3 eggs |
1 teaspoon vanilla |
1 cup pecans, chopped |
Directions:
1. Combine crust ingredients by pulsing butter and flour in food processor until butter is pea size. Add water one tablespoon at a time, pulsing after each addition, until all comes together in a ball. Don't overmix. If using sweet butter, add 1/2 tsp salt. Divide into two discs and chill. Freeze one or use for another pie.
2. For filling, cream sugar and butter together.
3. Add corn syrup and maple syrup. Scraping sides of bowl.
4. Add eggs one at a time.
5. Add vanilla and pecans.
6. Roll out crust and place in 9 or 10 inch pie pan. Crimp edges, dock with a fork (make some holes in the bottom of the crust to prevent bubbling while baking) and chill.
7. Pour in filling taking care not to overfill.
8. Bake at 350 degrees for 1 hour.
9. Serve with sweetened whipped cream.
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