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Prep Time: 40 Minutes Cook Time: 60 Minutes |
Ready In: 100 Minutes Servings: 16 |
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Ingredients:
1 cup all-purpose flour |
1/4 teaspoon salt |
3 tablespoons sugar |
1/2 cup (1 stick) cold butter |
4 to 6 tablespoons ice cold water |
1/2 cup sugar |
1/2 cup corn syrup |
2 large eggs |
1 teaspoon butter, melted |
1 cup chopped pecans |
1 1/2 teaspoons vanilla extract |
2 large rome apples, cored, peeled and chopped |
1 teaspoon lemon juice |
special equipment: 1 (9-inch) tart pan |
Directions:
1. Preheat oven to 350 degrees F.
2. Place flour in a medium bowl, add salt and sugar and mix well. Add butter and cut into flour, using a pastry cutter, until butter is the size of small peas. Add water, 1 tablespoon at a time, mixing gently after each addition. Dough will begin to form a ball when enough water has been added. Gather dough with dry hands and form into an even ball. Let rest for 5 minutes. Roll pate brisee dough to a 12-inch circle. Place in a 9-inch tart pan and lightly press into pan.
3. In a large bowl, combine sugar and corn syrup. Add eggs and beat until smooth. Add melted butter and continue to beat. Add pecans and vanilla and mix well. Set aside.
4. In a small bowl mix apples with lemon juice. Spread apples onto bottom of pan and pour pecan mixture over apples. Bake pie until set, about 45 minutes to 1 hour.
5. Calorie: 155 calories per serving Fat: 7 gm per serving
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