I have wanted to make a pecan pie for quite some time. I found this recipe for the filling that didn't use corn syrup, So I was excited!I finally broke down and made one.. Well I was being lazy and grabbed the tart pan. I was curious how it would turn out. Of course it came out perfect! Well
here is the recipe! It's really simple!
The Pie Crust
1 1/2 cups all-purpose flour
1/4 teaspoon fine salt
1 teaspoon granulated sugar
8 tablespoons cold unsalted butter (1 stick), cut into small pieces
4 to 5 tablespoons ice water
Combine the flour, salt, and sugar in a large bowl and stir briefly until the mixture is aerated. Using a pastry blender or your fingers, cut the butter into the dry ingredients until it’s in pea-size pieces that are slightly yellow in color, about 4 to 5 minutes.
Drizzle in 4 tablespoons of the ice water and mix just until the dough comes together. (Add the last tablespoon of ice water if necessary, but don’t overwork the dough or it’ll become tough.)
Shape the dough into a flat disk, cover it in plastic wrap, and refrigerate for at least 30 minutes, then use it in the pie or tart recipe of your choice.1 cup light brown sugar
1/4 cup white sugar
1/2 cup butter
2 eggs
1 tablespoon all-purpose flour
1 tablespoon milk
1 teaspoon vanilla extract
1 cup chopped pecans
The Filling
1.Preheat oven to 400 degrees F (205 degrees C).
2.In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well. Last add the milk, vanilla and nuts.
3.Pour into an unbaked 9-in pie shell. Bake in preheated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30 to 40 minutes, or until done.
