Pecan Pie with Maple Syrup. The maple syrup gives this pecan pie a distinctive flavor. Courtesy of Melinda Applegate.
Ingredients - (Serves 4).
1 1/4 cup, all-purpose flour,
1/2 tsp, salt,
1/2 cup, shortening, chilled and diced,
3 tbsp, ice water,
2 tbsp, butter,
1 1/2 cup, chopped pecans,
3 eggs, beaten,
1 cup, real maple syrup,
1/2 cup, white sugar,
1/3 cup, butter, melted,
1 tsp, vanilla extract,
1/2 tsp, salt
Method
Preheat oven to 350 degrees F (175 degrees C)
(1) In a medium bowl, mix together flour, and 1/2 tsp, salt.
(2) Using pastry blender or two knives, cut half of the shortening into flour mixture, until fine crumbs form. Cut in remaining shortening until coarse crumbs form. Add water, 1 tablespoon at a time, tossing with fork until a dough forms. Shape dough into a disk, wrap in plastic wrap; chill for 30 minutes.
(3) On a floured surface, using a floured rolling pin, roll dough into an 11-inch circle. Fit dough into a 9-in quiche dish. Trim edges.
(4) In a heavy skillet, melt 2 tablespoons butter over low heat. Add nuts and stir for about 5 minutes, or until nuts begin to color. Let cool for 10 minutes.
(5) Mix together beaten egg, maple syrup, sugar, 1/3 cup melted butter, vanilla, and 1/2 teaspoon salt. Stir in nuts. Pour filling into crust.
(6) Place halved pecans on top, and bake for 45 to 50 minutes or until filling is set. Transfer pan to wire rack and cool.
Bon Appetit!
Other Notes
(1) If you are not familiar with cups, assume an empty, 15 ½ oz. size can to have 2 cups capacity (1 cup =8oz. =227g.),
tsp. = teaspoon,
tbsp. = tablespoon,
1lb = 453 grams
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References
Special Thanks
Special Thanks to Town & Country Gardens Contributors: blogger, bulabean, dive-angel (Karin), flickr, Jasmine&Roses, Melinda Applegate, Rita Crane Photography. Rita Crane, daughter of LIFE magazine photographer Ralph Crane. Her work can be seen on Flickr at Rita Crane Photography or on her website., TMR Davies, W.D. Williams, Wikipedia
