Page 121 - United States of Pie

2 /3 cup brown sugar
¾ cup dark corn syrup
1 teaspoon vanilla extract

¼ teaspoon kosher salt

Preheat the oven to 350°F.
On a well-floured surface, roll out the dough until it is about /8-inch
1
thick and will fit a 9-inch pie plate. Gently pick up the dough, center it
over the pie plate, and ease it into the plate. Trim the edges of the
dough to leave a 1-inch overhang. Fold the edges under, and then
decoratively crimp the perimeter. Return the pie shell to the
refrigerator to chill until the filling is ready.

Spread the 1 cup of pecan halves on a small baking sheet, and
toast in the oven for 8 to 10 minutes, until browned and fragrant.
Remove the pan, let the nuts cool slightly, and then coarsely chop
them. Set aside.
Using an electric mixer or whisk, beat the eggs in a medium-size
bowl. Add the flour, melted butter, brown sugar, corn syrup, vanilla,

and salt, and stir until well combined. Fold in the chopped toasted
pecans.

Remove the pie shell from the refrigerator and pour the filling into
the shell. Gently arrange the reserved pecan halves in a single row
around the perimeter of the pie, just inside the crust. Bake the pie for
45 to 50 minutes, until the crust is golden brown and the pecans are
toasted. Remove the pie from the oven, and let it cool to room
temperature before enjoying.