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Maple Pecan Pie II

4

270 min

Maple Pecan Pie II

Maple Pecan Pie II Photo 1

Category

Pie Recipes

Time

270 min

Serving

8 persons

Calories

890

Rating

4.00★ (19)

Cuisine

American
Author: Victoria Buriak
This is the 1999 American Pie Council's National Pie Championship's "Best of Show " and the first place winner in the Nut Category.

Ingredients

  • all-purpose flour: 3 cups
  • salt: 1 tsp
  • white sugar: 1 tsp
  • butter flavored shortening, chilled: 1 cup
  • ice water: 0.33333 cup
  • distilled white vinegar: 1 Tbsp
  • egg: 1 piece (beaten)
  • egg white: 1 piece
  • eggs: 4 piece (beaten)
  • white sugar: 0.75 cup
  • real maple syrup: 0.5 cup
  • light corn syrup: 0.5 cup
  • dark corn syrup: 0.5 cup
  • ½ teaspoons vanilla extract: 2 piece
  • salt: 0.25 tsp
  • ¼ cups chopped pecans: 1 piece
  • butter: 0.33333 cup (melted)
  • maple syrup: 2 tsp

Metric Conversion

Stages of cooking

Maple Pecan Pie II Photo 21
Maple Pecan Pie II Photo 32
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Maple Pecan Pie II Photo 65
  1. Sift together flour, 1 teaspoon salt and 1 teaspoon sugar into mixing bowl. Cut in shortening with a pastry blender until mixture resembles cornmeal. Combine water, vinegar and 1 egg; add liquid one tablespoon at a time, sprinkling over flour mixture and tossing with a fork to form soft dough. Shape into three discs. Wrap with plastic wrap. Refrigerate 3 to 24 hours. (Extra pastry may be frozen for later use.)
    Maple Pecan Pie II Photo 2
  2. Preheat oven to 350 degrees F (175 degrees C).
    Maple Pecan Pie II Photo 3
  3. Line a 9 inch pie plate with pastry. Brush inside of unbaked pie shell with slightly beaten egg white.
    Maple Pecan Pie II Photo 4
  4. Mix 3/4 cup sugar, syrups, vanilla and salt with 4 beaten eggs until blended. Stir in pecans and melted butter. Pour filling into pie shell.
    Maple Pecan Pie II Photo 5
  5. Bake for 45 to 55 minutes or until center is set. Remove from oven and brush hot pie top with maple syrup. Cool and store in refrigerator.
    Maple Pecan Pie II Photo 6

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