Thursday, February 24, 2011

Pecan Pie

Easy as Pie...yeah right! Whoever coined that term must have been using ready made crust!

I'm a trained cook, not a baker. However, we did have one module in culinary school dedicated to this very temperamental craft. Anyone who knows me well will describe me as impatient. I don't like waiting for things and I don't like being precise and that's why I love cooking! I can fix practically anything with my trusted arsenal of salt, sugar and butter!

That said, I want to be better and feel that baking new things isn't just a way to strengthen my baking skills but an exercise in life. 

I really love this pecan pie. It's super flaky and has the perfect amount of sweet! 

if you're a first time pastry dough maker, my only advice to you is to keep calm and don't attempt this if you've had a rough day. Dough is very fickle and temperamental and really annoying to make in the beginning so try to be as patient as possible!

Pie crust Ingredients: 
1 1/4 cup AP flour
1/4 teaspoon salt
1/2 cup chilled butter cut into small cubes
1/4 cup ice water

In a food processor pulse flour and salt so that it's incorporated. Add butter and pulse several times until it resembles coarse crumbs. Remove from food processor and transfer to a large bowl and stir in water a tablespoon at a time until it forms a ball. Transfer to a clean work surface and flatten a little so it resembles a fat disk. Cover with plastic wrap and refrigerate at least 4 hours or overnight.

Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate and flute the edges.

Filling Ingredients:
3 eggs
1/2 cup brown sugar
1/2 cup maple syrup
1.5 cup pecans
1/2 cup heavy whipping cream
egg wash (1 egg whisked with a teaspoon of water)

In a bowl lightly whisk eggs until smooth, add  sugar, syrup and cream and mix until just incorporated. Add 1/2 cup pecans into mixture and pour into prepared dish. Top the mixture with the remaining pecans and arrange as carefully or carelessly as you wish! Brush egg wash over crust and bake in a 375 degree oven for 40 minutes or until the filling settles. Serve a la mode!

crumb like consistency

forming into dough after adding ice water
dough rolled, pressed and fluted

ready for the oven!

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