GUYS! PIIIEEEE! I've had a pretty big fear of pie dough for a long time, I'd pretty much just avoid it all together. Leaving them for Mama Rubes, or my grandmother..or just paying more attention to cake. I am happy to announce I am over my fear of dough annnnnnnd that this pie is where it's AT. This is a sweet, crunchy, nutty beautiful pie. It also came together incredibly quickly and was so easy!
This past weekend we went up north to deep fry a turkey and hang in the woods. Naturally, we needed pie to finish off the deep fried turkey. It was a great little early Thanksgiving for us. Maybe we should all make an effort to have Thanksgiving once a month...bad idea? Too much pie? No..silly Lauren..too much pie is not a thing. So for this pie, I made the cold butter crust from the new Joy The Baker book (it's an awesome book!), and the filling from Martha Stewart's Pies & Tarts book. Go ahead and try it, I know you can do it!
delightful pecan pie
cold butter crust (makes enough for two-single crusts, or one double crusted pie)
2 1/2 cups all-purpose flour
1 teaspoon salt
2 sticks cold unsalted butter; cut into cubes
5 tablespoons + 2 teaspoons cold water
1 teaspoon apple cider vinegar
In a medium bowl, whisk flour, sugar and salt together. Dump in cold butter and using a pastry cutter or your fingers work the butter into the flour. You want some of the butter to be the size of oat flakes and some the size of peas . Work quickly, you don't the butter to get warm! Now form a well in the middle of the mix and stir in water and vinegar using a fork. It should become moist and shaggy, if you need to add more water to get there, do so 1 teaspoon at a time.
Once together dump onto a floured counter and cut into two halves. Gently knead each half into a disk and wrap plastic, let chill for 1 hour in fridge. Once the dough is chilly, take one disk and place onto a well floured counter. Roll dough out to fit your pie shell. I used a 9'' round and rolled it to roughly 12''. Place dough in pie shell and pinch edges to your liking. After you finish this part, stick the dough in the freezer while you prepare the filling so it doesn't get soft!
4 cups pecan halves; toasted (*see note*)
4 eggs; lightly beaten
1 cup packed brown sugar
1 cup light corn syrup
1//2 cup unsalted butter; melted and cooled
2 tablespoons vanilla extract
1/2 teaspoon salt
Preheat oven to 325. Set aside 1 1/4 cups of pecan halves and coarsely chop up the rest. In a medium bowl mix together eggs, sugar, corn syrup, butter, vanilla and salt till well combined. Fold in chopped pecan pieces. Pour mixture into prepared pie crust. Place the remaining 1 1/4 cup of remaining nuts on top, in whatever kind of pattern you'd like. Place pie on a baking sheet and bake for about 90 minutes or till the middle is just set. If top begins to brown too quickly, loosely cover with foil. Let cool completely.
Note: Toast your nuts! Heat oven to 350, place nuts on a baking sheet and put in the oven for 6-9 minutes. Check them after 6 minutes and they should be fragrant and a little toasty in color. Remove and let cool on the sheet pan.