 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
Although it was hard to find Pecans in Egypt,but it really worth the effort. The crust from ,the filling from. Ingredients:
pate brisee (short crust pastry) |
1 1/4 cups (175 grams) all-purpose flour |
1/2 teaspoon salt |
1 tablespoon (14 grams) granulated white sugar |
1/2 cup (113 grams) unsalted butter, chilled, and cut into 1 inch (2.54 cm) pieces |
1/8 to 1/4 cup (30 - 60 ml) ice water |
for filling |
3/4 cup (1 1/2 sticks) unsalted butter |
3/4 cup (packed) golden brown sugar |
6 tablespoons light corn syrup |
3 cups pecan halves (about 10 ounces) |
3 tablespoons whipping cream |
Directions:
1. 1-In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal . Pour 1/8 cup (30 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water. Do not process more than 1 minute.
2. Turn the dough onto your work surface and gather into a ball. Flatten into a disk, cover with plastic wrap, and refrigerate for 30 minutes to one hour before using.
3. After the dough has chilled sufficiently, place on a lightly floured surface, and roll into a 13 inch (33 cm) circle.Fold the dough in half and gently transfer to a 9 inch (23 cm) pie pan. Brush off any excess flour and tuck the overhanging pastry under itself. Use a fork to make a decorative border or else crimp the edges using your fingers. Chill covered for about 30 minutes before pouring in the filling.
4. For filling:
5. Preheat oven to 350°F. Combine butter, brown sugar and corn syrup in heavy medium saucepan. Bring to boil, stirring often. Boil 1 minute. Stir in nuts and cream. Boil until mixture thickens slightly, about 3 minutes. Remove from heat.
6. Pour hot filling into crust. Using spoon, evenly distribute nuts. Bake until filling bubbles all over, about 10 minutes. Transfer pie to rack and cool.
7. Serve warm or cold.
|
|