72 Market Street Pecan Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: For the Crust
1 ½ C. all-purpose flour
1 T. granulated sugar
¼ t. salt
1 ½ C. cold unsalted butter, cut into small pieces
2 egg yolks
4 T. ice water
¼ t. almond extract
For the Filling
4 eggs
¾ C. pure maple syrup
1 C. packed dark brown sugar
1 t. vanilla extract
½ C. unsalted butter
2 C. chopped pecans
10-12 whole pecans for decoration
Whipped cream or ice cream (optional)
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Directions: |
Directions:1. To prepare the crust, place the flour, sugar and salt in a food processor fitted with a steel blade; mix to combine. Add the butter and process until the mixture resembles course meal.
2. Add the egg yolks, ice water and almond extract, then process until the dough just comes together at the sides of the bowl. Wrap the dough in plastic wrap and refrigerate for 1 hour.
3. Preheat the oven to 350 degrees F.
4. Roll the dough between two sheets of waxed paper to fit a 10” pie plate. Drape the dough into the plate, trim it to fit and crimp the edges decoratively. Place the prepared pie crust in the refrigerator to chill while preparing the filling.
5. Place the eggs, maple syrup, brown sugar and vanilla in a bowl and stir to combine.
6. Place the butter in a small saucepan and melt over medium-low heat until it becomes a light brown color. Do not burn it. Pour the “browned butter” into the filling mixture and whisk to combine. Reserve.
7. Place the chopped pecans in the pie shell and cover with the filling. Decorate the top with the whole pecans around the edge. Bake in the center of the oven for 50 minutes to one hour , or until filling is set and crust is browned. Cool on a rack and serve at room temperature with a dollop of whipped cream or ice cream. |
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Number Of
Servings: |
Number Of
Servings:10-12 |
Personal
Notes: |
Personal
Notes: *** From Parade Magazine, December 15, 1996
Notes to Family: I saved this recipe from1996 until 2015 before I ever actually tried it. I know there aren’t many pie lovers among you, but if you ever want to make a pecan pie, this is the best! It’s large – a 9” pie pan is NOT big enough; you’ll have pie all over your oven. If you only have a 9” pie pan, get a couple of small tarts (frozen pie dough in a little aluminum tart pan) and use your extra pie filling in them. Also, If you make your dough from scratch, this recipe has a lot of butter in it, so chill it well before rolling it out.
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